INGREDIENTS:

3 (.25 ounce) packages active dry yeast
1 cup warm water (110 degrees F/45 degrees C)
8 cups bread flour
1 1/2 cups white sugar
2 teaspoons salt
6 egg yolks
1 cup margarine, melted
1 1/2 cups warm milk
1 cup golden raisins
2 egg whites, beaten

DIRECTIONS:

In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
In a large bowl, mix together flour, sugar and salt. Make a well in the center of the flour and pour in the yeast mixture, egg yolks, margarine and warm milk. Stir until a soft dough is formed. Turn it out onto a lightly floured surface and knead until smooth and supple, about 6 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
Deflate the dough and turn it out onto a lightly floured surface. Knead in the raisins. Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased 9×5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
Brush the risen loaves with egg whites. Bake in preheated oven for 30 to 45 minutes, until golden brown.

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