- 1 1/2 cups milk
- 1/2 cup butter or margarine
- 1/2 cup sugar
- 2 tsps salt
- 2 packages active dry yeast
- 1 cup warm water (110 to 115° f)
- 2 eggs, beaten
- 7 to 8 cups flour
- 3 cups California raisins, dusted in flour
- Head milk to scalding; add butter, sugar and salt. Cool to lukewarm.
- Dissolve yeast in warm water. Add the lukewarm milk mixture. Stir in eggs.
- By hand or using an electric mixer, gradually beat in 5 cups of flour. Add raisins.
- By hand, work in remaining flour to make a medium firm dough. Place in deep, greased bowl, turning to grease top. Cover let rise in warm place until double in size, about 11/2 to 2 hours.
- Punch down dough. Turn dough out onto floured surface knead slightly. Form into three loaves and place in well greased 8 x 4 inch loaf pans.
- Cover let rise in warm place until doubled in size about 1 hour. Bake at 275° F for 30 to 45 minutes or until golden brown.
- Remove from pans brush tops with butter and cover with cloth. Remove from pans brush tops with butter and cover with cloth.
Cool on wire rack Makes 3 loaves.