2 c. milk
1/2 lb. butter
1 c. sugar
1 tsp. salt
1 c. raisins
2 fresh yeast cakes or 2 dry packets
5 eggs
1 tsp. vanilla
2 lbs. (or 7 1/2 c.) flour

Scald milk. Add butter and sugar and salt. Stir until melted and sugar dissolves. Cool to lukewarm. Crumble yeast and add to warm mixture. Beat eggs slightly and add to liquid. Add vanilla. Add flour until dough can be handled. Add raisins. Knead until light and elastic. Allow dough to rise in warm place until double in size. Punch down and shape into 2 greased loaf pans and a small (1 pound) greased coffee can. Allow to rise again until double in size. Bake at 375 degrees for 30 to 45 minutes or until bread sounds hollow.