Traditional Polish Egg Bread

Directions

1. 1
   ["Scald milk first.", "This means to heat milk over medium high heat just until small bubbles form around edges of pot.", "Do not let boil.", "Once bubbles form, turn off heat.", "Whisk sides and bottom of pot during this process to keep from burning.", "Add butter , 1/2 the sugar, and salt to scalded milk.", "Let butter melt in milk.", "Stir and cool down to 120F.", "Take heated water, the remaining sugar and yeast and mix together in a small bowl.", "Let this sit for several minutes while yeast activates and becomes foamy.", "In a mixing bowl with dough hook attachment , add in 5 cups of the flour.", "Add in 3 beaten eggs and raisins.", "Slowly mix in milk and yeast.", "Mix until you get a smooth dough ball forming.", "You will add flour as needed from extra 1 cup as needed to achieve this.", "Knead several minutes then turn dough out into a lightly greased bowl.", "Cover with greased plastic wrap and leave in a warm place to rise for 1 hour.", "After 1 hour, punch down dough and recover for one more hour.", "Turn dough onto lightly floured surface.", "Divide into three pieces.", "Roll each piece into a 14 \" long rope shape.""