1 package active dry yeast or 1 cake compressed yeast
1 cup scalded milk
1/4 cup lukewarm water
1/2 cup granulated sugar
2 teaspoon salt
1/2 cup softened butter or margarine
4 1/2 to 5 cups sifted enriched flour
2 eggs or 3 egg yolks
1/4 cup white raisins
Soften yeast in warm water. Combine milk, sugar, salt and butter; cool to lukewarm. Stir in 2 cups flour and eggs and mix well. Stir in softened yeast; add raisins and remaining flour to make a soft dough. Let rest 10 minutes.
Knead for 10 minutes on lightly floured board until smooth and elastic. Place in greased bowl turning around to grease all the surface. Cover; let rise (1 1/2 hours) in warm place or until doubled in bulk.
Punch down and let rise (1 hour more).
Divide dough into 2 balls. Cover and let rest 10 minutes.
For Easter, make into 2 round loaves or make a braided loaf by cutting each ball of dough into three parts and braid. Put in loaf pan. Cover and let rise 1 hour. Just before putting in oven brush with egg white. Bake in moderate oven at 350 degrees F about 30 to 35 minutes or until done.