active dry yeast
warm water (100 degrees)
1 1/2 c
milk, scalded and cooled
pure vanilla extract
freshly grated nutmeg
1Dissolve 2 pkgs. dry yeast in the warm water until foamy.
2Heat milk to scalding and remove from heat. Add sugar, salt and butter to the milk. Mix well to blend and cool to lukewarm.
3Beat in eggs, one at a time, mixing thoroughly after each. Add yeast mixture, vanilla, cinnamon and nutmeg. Mix in raisins.
4Start adding flour, a cup or two at a time, mixing well for about 5 minutes. Dough will be sticky and wet. Cover dough and raise in a warm spot till double in size.
5While dough is raising mix streusel topping ingredients until crumbly.
6Punch dough down. Grease 2 9x5" loaf pans or 3 smaller ones. Divide dough between the pans, patting down to even out.
7Sprinkle topping over the loaves and let rise in pans until the dough reaches the top of the pans. Bake at 350 degrees for 35 minutes, until loaves are golden brown. (Place pans on a baking sheet to avoid sugar spilling over and making a mess in your oven. Remove pans from oven. Take loaves out of pans and place on a rack to cool.