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1
Place 1 1/2 cups flour in the bowl of your mixer.
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2
In a medium bowl, whisk togathere the yeast and th milk, then whisk in the egg yolks.
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3
Stir the egg mixture into the flour.
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4
Using the paddle, mix on the lowest speed for 2 minutes; stop the mixer and allow the dough to rest for tene minutes.
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5
Add the butter, sugar and salt to the bowl along with the remaining 1/2 cup of flour and mix on the lowest speed until combined; then mix on medium speed until the dough is smooth and elastic, about another 3 - 4 minutes.
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6
Beat in the raisins on the lowest speed (if necessary, plump the raisins in hot water to soften, drain, pat dry and add).
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7
Scrape the dough into a buttereed bowl and turn the dough over so that the top is buttered.
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8
Cover with plastic wrap and allow to rise til doubled, about an hour.
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9
Meanwhile butter a loaf pan and line the bottom with parchment.
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10
After the dough is risen, scrape it onto a floured board.
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11
Press the dough into a rectangle brush off any excess flour; stretch th dough into a rectangle and then fold like a business letter about the length of your loaf pan.
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12
Tuck in the ends and lay the loaf in the pan, seam side down.
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13
Butter a piece of plastic wrap and cover the bread with it (buttered side down) and allow the loaf to rise til doubled, about an hour.
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14
Preheat the oven to 400 degrees F.
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15
When the loaf has completely risen, place on a rack in the middle of the oven and bake until the bread is a deep golden color and reaches an internal temperature of 200 degrees F., about 30 minutes.
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16
Unmold onto a rack and cool on its side.
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17
Eat it then or wrap and freeze.
