Ingredients

• 1 cup all-purpose flour
• 1 cup milk , scalded and cooled
• 0.5 cups lukewarm water
• 2 , .25 ounce
• 2 teaspoons white sugar
• 6 large eggs
• 1 cup white sugar
• 1 teaspoon salt
• 1 cup butter , melted
• 2 tablespoons lemon zest
• 5.5 cups bread flour
• 1 cup raisins
• 1 tablespoon soft butter , or as needed, for greasing

Instructions

1. 1 Combine 1 cup all-purpose flour, milk, lukewarm water, yeast, and 2 teaspoons sugar in a large bowl; mix until well blended. Cover and allow to rise in a warm place until sponge is light and bubbly, about 30 minutes.
2. 2 Beat together eggs, 1 cup sugar, and salt in another large bowl with an electric mixer until light and fluffy. Stir in melted butter and lemon zest until incorporated. Stir in sponge, then gradually mix in 5 1/2 cups bread flour. Knead in the bowl for about 10 minutes, then knead in raisins. Cover and let rise in a warm place until doubled in volume.
3. 3 Punch down dough and knead for a couple of turns, then cover and let rise again.
4. 4 Grease 4 small coffee cans with soft butter. Fill the prepared cans about 1/3 full with dough and let rise until dough is even with the rim.
5. 5 Meanwhile, preheat the oven to 400 degrees F (200 degrees C).
6. 6 Bake in the preheated oven for 15 minutes. Reduce the oven temperature to 350 degrees F (175 degrees C) and continue baking for 40 minutes more. If the top begins to brown too quickly, cover the top with aluminum foil. Remove baked loaves from the cans and cool completely on a wire rack.

Nutrition per serving