GRANDMA'S BREAD

2 pkg. active dry yeast                                                   1 tsp salt
1/4 cup warm water                                                        2 eggs
2 cups milk, scalded                                                       1 cup light raisins (opt)
1/2 cup sugar                                                                  6 1/2 cups sifted Stone-Buhr flour

Dissolve yeast in water. Combine milk, butter, sugar and salt; cool to lukewarm. Add yeast, eggs and raisins. add about 3 cups flour and beat until smooth. Add enough more flour to make dough easy to handle. Knead dough until smooth and elastic. 

Place dough in a greased bowl; grease top and cover; let rise until doubled in bulk. 

Punch down and shape into 2 loaves. Place in 9x5 loaf pans. Cover and let rise until double in bulk. Bake at 425* for 40 minutes. Remove from pans and cool. Makes 2 loaves.