Preparation
Step 1
Sprinkle the yeast and 1 tsp of sugar into the very warm water (120°F). Stir until the yeast is dissolved.
Step 2
Heat the sugar, salt, milk, and butter in a small saucepan until melted. Pour into a large mixing bowl. Cool until lukewarm.
Step 3
Beat the eggs until frothy. Remove and reserve 2 tbsp of the egg to use to brush the top of the loaves.
Step 4
Add the remaining eggs, yeast mixture, and 3 cups of flour to the milk mixture. Beat with a spoon or electric mixer until the batter is smooth.
Step 5
Turn the dough out onto a floured surface, flip, and knead with floured or greased hands, using as much of the remaining flour as needed until it can be handled easily.
Step 6
Knead 8-10 minutes more until the dough is smooth and elastic (dough will be soft).
Step 7
Press the dough into a large buttered bowl. Flip to bring the buttered side up.
Step 8
Cover and let rise in a warm place, away from drafts, for 1 or 2 hours or until doubled in volume.
Step 9
Punch the dough down and turn out onto a lightly floured surface. Mix in raisins if using.
Step 10
Divide the dough in half. Place the loaves in 3 greased 9x5x3 inch loaf pans. Let rise 1 to 2 hours.
Step 11
Bake at 350°F for 25 minutes. Remove, brush loaves with the reserved egg. Return to oven and bake for 10 minutes more.
Chef's Note
Recipe from Tillie Brodowski Littner 'Original' Recipe. Notes in the original text mention keeping the dough away from drafts 'and little Twins who used to sit in it!!!'