BRAIDED LEMON-RAISIN LOAVES

2 packages active dry yeast
1/2 cup warm water (105 to 115°)
1-1/2 cups lukewarm milk (scalded then cooled)
1/4 cup sugar
1/4 cup shortening
1 tablespoon salt
3 eggs
7-1/4 to 7-1/2 cups all-purpose flour*
2 cups raisins
2 tablespoons grated lemon peel
Margarine or butter, softened

Dissolve yeast in warm water. Stir in milk, sugar, shortening, salt. eggs and 3-1/2 cups of the flour. Beat until smooth. Stir in raisins, lemon peel and enough of the remaining flour to make dough easy to handle.
Turn dough onto lightly floured board; knead until smooth and elastic, about 5 minutes. place in greased bowl; turn greased side up. Cover and let rise in warm place until double, 1-1/2 to 2 hours.
Grease 2 loaf pans, 9x5x3 inches. Punch down dough; divide into 4 parts. Roll 1 part into 9-inch square; roll up. Press each end to seal; fold ends under loaf. Place loaf seam side down in 1 pan.
Divide 1 part dough into thirds. Roll each third into a strip 10 inches long. Pinch ends of strips together and braid; seal end. place braid on loaf in pan. Repeat with remaining 2 parts dough to make second loaf. Let rise until double, about 1 hour.
Heat oven to 400 degrees: Bake until golden brown, about 30 minutes. Remove from pans immediately and cool. Brush with margarine.
2 loaves (20 slices each).

*Do not use self-rising flour in this recipe.