Title: Victorian tea bread
 Categories: Breads, Snacks
      Yield: 30 Servings
 
      1 pk Yeast
    3/4 c  Milk, warm
  1 1/2 c  White sugar
     11 c  All-purpose flour
      2    Eggs
      3    Sticks butter
           Golden raisins
           Maraschino cherries, whole
 
  DIRECTIONS: Dissolve yeast cake (or active dry yeast) in 3/4 cp luke
  warm milk. Put in mixing bowl 1 cp flour, 1t white sugar, add
  dissolved yeast. Beat for few minutes (until smooth) and let rise
  (rest for 20 min). Then add 3 cps luke warm milk to batter, 1 1/2 cps
  white sugar, 1T salt, 2 eggs (beaten), 3/4 cp melted butter. Beat for
  few min. Add 3 cps flour, mix well. Add 6-8  more cps flour gradually
  and another 1/3 cp butter to make soft, but kneadable dough. Knead
  for 8-10 minutes. Add 1 1/2 cp raisins and some maraschino cherries.
  Put into greased tins (loaf pans), let rise for about 90 min. under
  damp kitchen towel. Spread with butter and sprinkle with white sugar.
  Bake at 350! for about 1 hour. NOTE: This recipe produces a lovely,
  semi-sweet, cake-like bread which is delicious lightly toasted and
  served with butter or preserves with Devonshire cream.