3 c. scalded milk
1/2 c. sugar
1/2 tbsp. salt
1 c. butter, melted
6 eggs, beaten
2 pkgs. dry yeast
1/2 c. lukewarm water
12 to 14 c. flour
Raisins

Combine milk, sugar, salt and butter. Cool to lukewarm. Save 2 tablespoons of beaten egg, add rest to milk mixture. Soften yeast in water, let stand 10 minutes. Add to above mixture. Add raisins. Add 2 cups flour at a time until dough can be handled. Knead 15 minutes. Place in greased bowl, grease top. Let rise 1 1/2 hours in warm place. Knead again for 15 minutes. Shape into 4 loaves. Place in 2 quart pans. Let rise for 45 minutes. Brush top with egg. Bake at 325 degrees for 1 hour. (Can also all be baked as one large bread in large roaster.)