Swiss New Year's Bread

2 cup Milk, 1%
8 cup Flour - Gold medal all purpose flour
6 tbsp melted Butter
1 T Yeast, bakers
1.5 cup Granulated Sugar
1 tsp Salt
3 large Egg, beaten
1 cup, packed Raisins

Once you have a soft and sticky dough stop adding flour, you should need a total of 7 to 8 cups of flour depending on humidity etc.

heat the milk, mix with sugar, salt, melted butter, and eggs, when cool enough add the yeast. Assuming you're using a heavy duty mixer with a dough hook dump four cups of flour in and let mix until combined. Scrape down the sides of the bowl and add two more cups of flour. Once it is mixed and you have six cups of flour in there gradually add the remaining two cups until you have a soft and sticky dough. Add the raisins. Kneed into a ball and then put into an oiled bowl to rise overnight (cool rise), once the dough has doubled in size, punch down and form four loaves. Place in oiled loaf pans and let rise again until at least double in size (very important!). This will probably take most of the day. Cover with foil and bake in a 375 degree oven for 35 minutes. Remove the foil for the last 10 minutes to allow the top to brown. Let rest in the pan for five minutes before trying to remove it.

Serving Size: one ounce. Makes 4 loaves