1 cake yeast
2 c. scalded milk
2 eggs, beaten
1/2 c. sugar
1/2 tsp. salt
1/4 c. melted butter
4 c. flour
1/2 c. raisins (optional)

Dissolve yeast in milk, which has been scalded, but cooled to lukewarm. Add 1 1/2 cups flour and 1/4 cups sugar, mix and let rise until double in bulk and bubbly; about 1 to 2 hours. After first rising add eggs, sugar, butter, raisins and enough flour to make a light dough. Knead well. Allow to raise, covered, in warm place until doubled in bulk. Turn out onto floured board and knead again using more flour if necessary to make a medium dough. Shape into rounded bread and put in pan (well greased) and let rise again until double in bulk. Decorate as desired and brush top with beaten egg. Bake at 350 degrees for 45 minutes.