12 egg yolks, beaten
1 lg. cake yeast
1 1/2 tsp. salt
1/2 lb. butter, melted
1 qt. lukewarm milk
1 1/4 c. sugar
5 lbs. all-purpose flour, unsifted (use all but 1 cup)
1/2 box dark raisins (soak until soft in warm water, then drain water before adding to dough)

NOTE: Cups used in this recipe are not regular measuring cups but the large coffee cups, plain white, that you buy at the 5 & 10 store.

Mix the dough in a large pot or mixing bowl (at least an 8-quart pot).

Dissolve yeast in 1 cup lukewarm milk. Mix remaining milk with melted butter. Add salt and sugar and beaten egg yolks and blend. Add about 3 cups of flour and blend. Then add the yeast mixture and keep adding flour and keep blending. Add raisins. By this time, the dough is getting thick so keep mixing it with your hand. Punch the dough mixture until it pulls away from your hand.

When you see that the mixture is pulling away from your hand and is well blended; let it rise in the same bowl or pot until it is above the rim. (This takes better than 1 hours time) in a warm area. When the dough has risen to this point, punch the center once or twice until it deflates and let it rise again.

Grease pans and when the dough has raised up high again, remove it from the bowl or pot onto a floured surface and divide it into 4 or 5 loaves. Knead each loaf about 4 or 5 times. Place each section of dough into the pans and let rise again.

Beat 1 egg yolk with a little milk and coat the tops of the loaves. Bake the bread at 325 degrees about 1 hour and 15 minutes or until as brown as you like it. About half way through the baking time, I alternate the bottom loaves to the top and the top ones to the bottom so they would bake evenly.