Jircitano Easter Raisin Bread

Easter Bread my grandpa made every year for Easter. It freezes quite well. Great sliced and toasted with butter.

• Ready In: 12 hrs 20 mins
• Serves: 64
• Yields: 8 loaves

Ingredients

• 1  quart egg (extra large eggs are approx. 2 oz. each)
• 2  cups sugar
• 1  tablespoon vanilla extract
• 1  tablespoon salt
• 1  tablespoon  anise extract
• 3⁄4 lb  softened butter, very soft to melted but not hot
• 1 1⁄2 ounces active dry yeast (standard packets are 1/4 oz)
• 2 1⁄2 cups  lukewarm water
• 5  lbs flour
• 2 1⁄2 cups  instant potato flakes
• 2  ounces anise seed
• 2  lbs raisins

Directions

1. Combine first 8 ingredients in a bowl.
2. Combine next 3 ingredients in a separate bowl.
3. Put them together, knead the bugger out of it (about 20 minutes).
4. Let it rest, and go rest yerself. Let it double in a warm place.
5. Add the raisins. Knead a little, mixing in the raisins, then shape into loaves. (The full recipe makes 8 large or 16 small braided loaves).
6. Let the loaves rise, covered, until doubled.
7. Bake at 325F for 30 minutes.