Instructions: Proof yeast in warm water; dissolve sugar and salt in warm milk. Combine yeast & milk mixtures, whisk in eggs. Add raisins, butter, extract, and enough flour to form a kneadable dough. (The butter will incorporate itself as you work in the flour, IF it was nice and soft to begin with.) Let the dough rest, covered with the work bowl, 15 minutes.

Knead the dough until smooth and elastic. (This is a lovely dough to work with, much like Challah, very rich and smooth.) Let rise until double in bulk; press down, turn over and let rise again until doubled. As the dough is very rich in eggs & butter, the rise times can be pretty long ... be sure the dough is in a warm, draft-free place and covered.

Shape into loaves or rings. Let rise to the top of the pan. Bake approximately 50 minutes, until well browned. (This dough is so heavy that the "sounds hollow when tapped" isnt as distinctive as it is with regular doughs.)

This is great served warm or toasted. Grandpa (who endured a variety of dietary restrictions in his old age) carefully meted himself one piece each morning, dipping every bite carefully into his coffee before enjoying. Have fun with it!

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