|Active dry yeast||1|
|Warm water||1 Cup (16 tbs)|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Salt||2 1⁄2 Teaspoon|
|Milk||2 Cup (32 tbs), scalded|
|All purpose flour||8 1⁄4 Cup (132 tbs) (Adjust Quantity As Needed)|
|Eggs||2 , slightly beaten|
|Dark seedless raisins||1 1⁄2 Cup (24 tbs)|
Soften yeast in the warm water.
Put butter, sugar, and salt into a large bowl; pour the scalded milk over all and stir until butter is melted.
Beat in about 1 cup of the flour.
Stir in yeast.
Gradually add about one half the flour, beating until smooth.
Beat in eggs.
Mix in raisins.
Gradually add enough remaining flour to make a stiff dough, beating until smooth and dough comes away from sides of bowl.
Turn onto a lightly floured surface and let rest about 10 minutes.
Knead, adding more flour if dough seems too sticky, until satiny smooth and small blisters appear under the surface of dough.
Form dough into a ball and put into a greased deep bowl.
Turn dough to bring greased surface to top.
Cover; let rise in a warm place until doubled.
Punch down dough; turn onto a lightly floured surface.
Divide dough into halves and roll each into a 14x9-inch rectangle.
Beginning at a 9-inch end, roll up each rectangle, shaping into a loaf.
Place each in a greased 9x5x3-inch loaf pan and lightly grease top.
Cover; let rise again until doubled.8.
Bake at 375°F about 45 minutes.
Remove from pans to wire rack.