Dissolve yeast, sugar in lukewarm water. Add milk, scalded and cooled, flour, lard or butter creamed with sugar, beat until smooth. Cover and set aside to rise in warm place, free from draft until light, about 1 1/2 hours. When risen add raisins which have been well floured, 1 t. Salt. Add flour for moderately soft dough, about 4 c. Knead lightly. Place in well greased bowl, cover, let rise until double in bulk, about 1 1/2 hours. Mold in loaves, let rise 1 hour. Bake 45 minutes 350 F. Makes 2 loaves. Glaze with egg diluted with water or rub loaves with butter after baking.

Originally published in Ohio State Grange Cook Book, 21st ed., Apr 1966. Compiled by members of Ohio State Grange Home Economics Committee.