Ingredients
7 to 8 cups all-purpose flour1/2 cup plus 1 teaspoon sugar2 packages (1/4 ounce each) active dry yeast2 teaspoons salt1-1/2 cups milk1 cup water1/2 cup butter, cubed2 eggs4-1/2 teaspoons vanilla extract3 teaspoons lemon juice2-1/2 cups raisinsMelted butter and cinnamon-sugar
Preparation
In a large bowl, combine 3 cups flour, sugar, yeast and salt. In a small saucepan, heat the milk, water and butter to 120°-130°. Add to dry ingredients; beat until moistened. Add the eggs, vanilla and lemon juice; beat until smooth. Add raisins.
Stir in enough remaining flour to form a soft dough (dough will be sticky). Do not knead. Cover and let rise in a warm place until doubled, about 1 hour.
Stir dough down. Divide into thirds; place in three greased 8x4-in. loaf pans. Cover and let rise until almost doubled, about 45 minutes.
Bake at 350° for 30 minutes. Brush with melted butter; sprinkle with cinnamon-sugar. Bake 5-10 minutes longer or until golden brown. Remove from pans to wire racks to cool.
