Spoon or pour flour into dry measuring cup. Level off and pour measured flour onto wax paper. Measure warm water into large warm bowl. Sprinkle or crumble in yeast; stir until dissolved.
Add warm milk, sugar, salt and margarine. Stir in 2 cups flour. Beat with rotary beater until smooth (about 150 strokes). Stir in raisins. Add enough additional flour to make a soft dough. Turn out onto lightly floured board and knead until smooth and elastic, about 5-10 minutes. Cover with plastic wrap, then a towel. Let rest on board 20 minutes.
Punch down, divide dough in half. With a rolling pin, roll each portion into an 8x12 rectangle. Beginning with upper 8 inch edge, roll dough towards you. Seal with thumbs or heel of hand after each complete turn. Seal final seam and edges well. Place in 2 greased 8x4 loaf pans. Brush with oil. Cover pans loosely with oiled wax paper, then top with plastic wrap. Refrigerate 2-24 hours.
When ready to bake, remove loaves from refrigerator. Using a greased toothpick or metal skewer, puncture any surface bubbles which may have formed on the dough. Bake at 400 degrees F for 30-40 minutes, or until done. Brush tops with melted margarine, if desired. Makes 2 loaves.
By Robin from Washington, IA
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