Ingredients
2 packages (1/4 ounce each) active dry yeast1/2 cup warm water (110° to 115°)4 large eggs6 large egg yolks1 cup sugar3/4 cup butter, melted2 teaspoons salt1 teaspoon vanilla extract1 teaspoon lemon juice2 tablespoons grated lemon zest2 cups warm milk (110° to 115°)9-3/4 to 10-1/4 cups all-purpose flour1 cup golden raisins
Preparation
In a small bowl, dissolve yeast in water; set aside. In a large bowl, beat eggs and yolks until lemon-colored; gradually add sugar. Add the butter, salt, vanilla, lemon juice and zest; beat well. Add milk and yeast mixture. Gradually add 6 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a lightly floured surface; knead until smooth and elastic, about 10 minutes. Sprinkle with raisins; knead for 5 minutes longer. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide into thirds. Cover and let rest 10 minutes. Shape each portion into a loaf and place in greased 8x4-in. loaf pans. Cover and let rise in a warm place until almost doubled, about 30 minutes.
Bake at 325° for 45 minutes or until golden brown. Remove from pans to cool on wire racks.
