1/3 lb. butter
1 cup sugar
6 to 7 cups flour
1/2 tsp. salt
raisins
1/2 tsp. mace
1/2 cup milk
2 packages dry yeast
3 eggs
1 tsp. vanilla
Heat milk and butter until butter melts. Let stand until lukewarm. Put 2 cups flour and 1 cup sugar in large bowl; add cooled butter and milk mixture. Dissolve yeast in half cup warm milk (test drop on wrist) with 1 tsp. sugar. Let stand in warm place until yeast rises to top of cup. Add yeast to flour/salt/mace mixture. Add beaten eggs and vanilla, mix well. Let rest for 20 minutes. Add flour a little at a time until dough comes off hands easily. Knead until dough is smooth. Grease bowl, put dough in bowl and turn in the bowl to coat dough. Cover bowl, place in warm place and let rise 1 1/2 to 2 hours. Punch dough down and knead a few times. Place dough in greased tube pan, let dough rise to top of pan. Brush top of dough with beated egg white, bake at 350 degrees for 45 minutes.
-compliments of Mary Fortunski Israelski and Doris Cuneo
