Rainbow Valley Raisin Bread
Makes 2 loafs

Baking Time: 45 min.

Ingredients:

• 2 - package dry yeast
• 1 - cup lukewarm water (about 110° F.)
• 1 - cup lukewarm milk
• 2 - teaspoons salt
• 6 - Tablespoons sugar
• 6 - Tablespoons butter
• 6 - cups all-purpose flour, sifted (or more)
• 1 to 1-1/2 cups seedless raisins

Directions:

1. Into a glass, add the yeast, pour in the water, and let stand 10 minutes. You want the yeast to foam. In a medium saucepan, scald milk and dissolve in it, salt, sugar and butter. Let cool until lukewarm.
2. In a large bowl, blend yeast with 2 cups flour and beat smooth. Add the lukewarm milk then enough flour to make a medium-soft dough. 
3. Knead until smooth. Work in raisins, dusted lightly with flour.
4. Let dough rise until doubled. Knead down, let rise again until almost doubled.
5. Make into loaves, brush top with melted butter and let rise in greased pans until doubled. 
6. Bake about 45 minutes or until golden brown.
7. When done brush again with melted butter or frost with thin icing.