Classic Rich Raisin Bread

8 c white flour (up to 8 1/2)
2 pk yeast
3/4 c sugar
1 T salt
1 1/2 c milk
1/2 c water
3/4 c butter (or margarine)
4 ea eggs

In large mixer bowl, combine 3 cups flour, yeast, sugar, and salt and mix well. In saucepan, heat milk, water, and butter until warm (120 to 130). Butter does not need to melt.
Add to flour mixture.
Add eggs and 1 cup raisins. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in enough remaining flour to make a firm dough. Knead on floured surface until smooth and elastic, about 5 minutes.
Place in greased bowl, turning to grease top. Cover. Let rise in warm place until light and doubled, and about 1 1/2 hours. Punch dough down. Divide into 3 parts. Shape into loaves and put in greased loaf pans. Cover. Let rise in warm place until doubled, about 45 minutes. Bake at 375 for 25 to 30 minutes until golden brown. Remove from pans. Cool.

Wisconsin State Fair