Crumble (or stir) yeast into warm water until yeast is dissolved. Let sit approximately 5 minutes. Add to cooled milk.

Stir in eggs and vanilla. Gradually add flour and knead dough in bowl (for approximately 1/2 hour if done by hand) until dough no longer sticks to hands. Add raisins and knead into dough.

Note: We used the kneading attachment of an electric mixer for 12 minutes.

Cover with a clean towel and let rise a in warm place, free from draft until doubled (approximately 1 hour).

Punch down dough. Cover and let rise again. Punch down again.

Divide dough in half and put into 2 greased 9x5 inch bread pans or 1 angel food cake pan (without tube) for a large traditional bread.

Mix 1 egg yolk and 2 tablespoons water. Brush top of bread with mixture and let rise uncovered in a warm place until doubled.

Bake at 350°F for 30 to 35 minutes for 9x5-inch pans or 40 to 50 minutes for large pan, or until bread is golden and loaves sound hollow when tapped on the bottom.

Submitted by: CM