Raisin Bread

This recipe is from the 1974 Kansan Newspaper, Silver Spoon cookbook of that year....

Raisin Bread
Lucille Neugebaur

2 cup milk
1/2 cup sugar
2 Teaspoon salt
2 cakes of yeast
1 stick margarine
4 eggs
2 cups raisins
7 to 7 1/2 cups of flour

Warm milk, sugar, salt, margarine and be sure milk is just warm, add 2 cakes of dry yeast, wait about 5 minutes. Then add some flour, till you have a good batter. Then add 4 eggs and 2 cups of raisins and the rest of the flour. Knead well. Put in a bowl to rise. Be sure and grease the top of the bread with oil.
Let rise once. Knead again. Let rise until double in bulk. Make out into loaves.
Put melted margarine on top of loaves and sprinkle with sugar. Bake for an hour at 325 degrees. When done grease the top well with butter.