Grandmother's Polish Bread

Warm milk in a 6-quart pot.

Stir in sugar, salt and butter; cool to lukewarm.

Measure warm water into small bowl, crumble in yeast and stir until dissolved.

Add to milk mixture, stir in eggs and vanilla, gradually add flour.

Knead dough in pot about 30 minutes until it no longer sticks to your hands, then add raisins and knead into the dough.

Cover and let rise in a warm place until double in bulk (about 1 1/2 hours).

Punch down and divide dough in half.

Shape into loaves and place in two greased 9 x 5 x 2-inch bread pans.

Combine 1 egg with 2 tablespoon water; brush the bread with this mixture and let rise uncovered in a warm place until double in bulk.

Bake at 350° for 40 to 50 minutes until done.