1/3 c. Crisco
1/3 c. sugar
1 tsp. salt
1 tsp. nutmeg
1 c. milk
1 tsp. vanilla
2 pkg. active dry yeast
1/4 c. warm water (105 to 115 degrees)
3 eggs
7 c. unsifted flour
1 c. raisins
Heavy duty mixer with kneading hooks

Mix first 4 ingredients. Beat at high speed about 5 minutes. Add eggs. Mix yeast and water in measuring cup. Let set - will double in bulk. Blend warm milk and vanilla to first 4 ingredients at slow speed. Add yeast mixture to milk and egg. Gradually add flour and beat at slow speed until dough pulls away from dough hooks (about 20 minutes). Add raisins at end of kneading time.

Pour into large greased mixing bowl. Put in warm dry place and let rise (1 1/2 hour). Flour hand and push dough down in center. Let rise again (1 hour). Turn out onto floured surface. Cut into 3 pieces. Place in greased loaf pans. Let sit about 15 minutes. Bake in 375 degrees preheated oven for 25-30 minutes.