1 c. milk
1/2 c. soft shortening
1/4 c. warm (115 degrees) water
2 eggs, at room temperature
1/2 c. sugar
2 pkgs. dry yeast
5 1/4 to 5 3/4 c. sifted flour
1 1/2 c. raisins

Scald milk, add sugar and shortening. Blend and cool to 115 degrees. Dissolve yeast in water, add to milk mixture with 2 1/2 cups flour. Beat with electric mixer at medium speed for 2 minutes until smooth. Add eggs, raisins and 1/2 cup flour. Mix in remaining flour until dough leaves sides of bowl.

Turn onto lightly floured board and knead until smooth, 8 to 10 minutes. Roll into ball. Place into lightly greased bowl, cover and let rise 1 to 1 1/2 hours until doubled. Punch down and let rest 15 minutes. Divide in half and place in 1 greased loaf pans. Cover and let rise until double, about 1 hour. Bake at 375 degrees for 40 to 50 minutes.