|Dry yeast||2 Tablespoon (2 Package)|
|Lukewarm milk||1 3⁄4 Cup (28 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Melted butter||3 Tablespoon|
|All purpose flour||5 Cup (80 tbs)|
|Raisins||1 1⁄2 Cup (24 tbs)|
Sprinkle the yeast over the lukewarm milk and stir to dissolve.
Stir in the sugar, salt and butter.
Add the flour, 1/2 cup at a time, until the dough begins to pull away from the sides of the bowl.
Turn the dough out onto a floured board and knead in as much more flour as necessary to prevent the dough from sticking to the board and your hands.
Knead the dough until it is smooth and elastic.
Shape the dough into a ball and place it in an oiled bowl.
Cover with a damp cloth and let rise in a warm spot about 1 hour or until doubled in bulk.
Punch the dough down and knead in the raisins.
Return the dough to the bowl, cover and let rise another hour.
Punch the dough down and divide into 2 equal pieces.
Form each piece into a round loaf and place the loaves on an oiled baking sheet.
Cover and let rise about 20 minutes.
Bake in a preheated 425° oven for 30 minutes.
Cool the loaves before slicing.