RAISIN BREAD (BARCHES)

• 1 package dry granular yeast or 1 cake of compressed yeast
• 1/4 cup warm water
• 1 3/4 cups scalded milk or water
• 1/3 cup butter or fat
• 1/2 cup sugar
• 1 teaspoon salt
• 1 egg, beaten
• 1/3 cup raisins
• 8 cups flour
• 1/2 teaspoon powdered anise

Dissolve yeast in warm water. Set aside in warm place. Pour hot milk or water over butter, sugar and salt in a mixing bowl and when lukewarm, add the yeast and the egg. Mix and knead well on bread board with the rest of the ingredients, using more flour if necessary until smooth and elastic. Return to bowl, cover closely and set in a warm place until doubled in bulk. Form into plain loaves or divide dough into 4 parts, roll into long strands and with 3 of the strands, make a braid. Place in a large pan. Fold the remaining strand double, twist like a tope and lay lengthwise down the center of bread. Brush with beaten yolk of egg, sprinkle with poppy seed, if desired; let rise until double in bulk. Bake in a moderately hot oven (375 degrees F) 1 hour, until well browned. Makes 1 large loaf, or 2 smaller ones.