Sweet Bread With Raisins

• 1/4 ounce dry yeast (2 1/4 tsps. yeast, or one package)
• 1/2 cup warm water
• 1 cup hot scalded milk
• 1/2 cup butter
• 1/2 cup sugar
• 2 beaten eggs
• 2 teaspoons vanilla
• 1 teaspoon salt
• 4 - 4 1/2 cups sifted flour
• 1 cup light seedless raisin (soaked in warm water until soft)

1. Soften yeast in 1/2 cup warm water (add a little sugar to the water). Combine milk, 1/2 cup butter, and sugar in a large mixing bowl and cool to lukewarm. Stir in eggs, vanilla, salt, and the yeast. Gradually add flour, beating well after each addition. Cover and let rise in a warm place until light and doubled in bulk, about 1-1 1/2 hours. Beat down and let rise again until doubled, about 45 minutes.
2. Turn batter onto a floured board and knead with your hands. Drain water from raisins and knead them into the dough. If dough is too thin, add a bit more flour. Divide batter into 2 well-greased 9x5x3-inch pans. Let rise in a warm place until light, about 45 minutes.
3. Bake in 350 oven for 25-30 minutes or until a deep golden brown. When done, remove from oven and while still warm, brush with melted butter. Bread should be very light and sweet.

yeast, warm water, milk, butter, sugar, eggs, vanilla, salt, flour, water

Taken from www.food.com/recipe/sweet-bread-with-raisins-361610 (may not work)