- 1 (1/4-ounce) package active dry yeast (2 1/4 teaspoons)
- 1/4 cup water (warm, about 110 F)
- 1 cup raisins
- 1/4 cup butter (softened)
- 1/4 cup granulated sugar
- 1 1/2 teaspoons salt
- 1/2 cup milk (warm)
- 3 3/4 cups all-purpose flour (divided)
- 2 large eggs (beaten)
- Gather the ingredients.
- Dissolve the yeast in the warm water.
- In a large bowl, combine the raisins, butter, sugar, salt, and warm milk; stir to dissolve the sugar. Let the mixture cool to lukewarm.
- Stir 1 1/2 cups of the flour into the milk mixture and beat until smooth.
- Add the yeast mixture and the beaten eggs to the milk mixture and mix to blend well.
- Add enough of the remaining flour to make a soft but stiff dough.
- Turn the dough out onto a lightly floured surface and knead for about 10 minutes, or until the dough is smooth and elastic.
- Butter or oil a large bowl. Place the dough in the greased bowl. Turn it over to grease the entire surface of the dough.
- Cover the bowl with a clean kitchen towel and let it stand in a warm, draft-free place until it has doubled in bulk, about 1 to 1 1/2 hours.
- Punch the dough down and divide it into two equal portions. Cover the dough with a kitchen towel and let it rest for 10 minutes.
- Shape the dough into two loaves and place them in two greased 8-by-4-inch loaf pans.
- Cover the pans with a kitchen towel and let the loaves rise for about 45 to 60 minutes, or until the dough has almost doubled in bulk. Then preheat oven to 375 F.
- Bake in preheated oven for 25 minutes. Place foil over the loaves for the last 10 minutes if they look overly brown.
- Remove the loaves from the pans and let them cool on racks. Serve and enjoy!
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