Raisin Bread
Source: The California Raisin Marketing Board
Makes 3 loaves.
1 1/2 cups milk
1/2 cup butter or margarine
1/2 cup sugar
2 teaspoons salt
2 packages active dry yeast
1 cup warm water (110 to 115F)
2 eggs, beaten
7 to 8 cups all-purpose flour
3 cups California raisins, dusted in flour

Heat 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 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 doubled in bulk, about 1 1/2 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, about 1 hour. Bake at 375F for 30 to 35 minutes or until golden brown. Remove from pans; brush tops with butter and cover with cloth. Cool on wire rack.