- Tom King
- 2 cups (475 ml) milk, scalded and cooled
- 1-1/2 sticks softened butter
- 3/4 cup (175 ml) sugar
- 1/2 tsp (2 ml) vanilla
- 2 packages dry yeast dissolved in 1/4 cup (60 ml) warm water + 1 tsp (5 ml) sugar
- 6 egg yolks
- 6 cups (1425 ml) flour
- about 3/4 of a 9 oz (252 grm) box of raisins (optional)
- Soak raisins in hot water until they look puffy.
- Drain and cool. Dredge in flour just before use.
- Combine all ingredients except raisins and mix well (a stand mixer works best).
- Mix in raisins and knead well for about 10 minutes in mixer or about 15 minutes by hand.
- Let rise in warm place for about 2 hours or until doubled in bulk.
- Punch down, and let rise a second time.
- Punch down and form loaves and let rise a third time
- Bake at 350 degrees (175 C.) F. for 30 to 45 minutes or until golden brown.
- This is a sweet version of the Polish bread my mother in law bakes every Easter. If you use quick rise yeast, you may omit the second rising. With all the left over egg whites, we always get a couple of nice meringue pies or an angle food cake for dessert!