Sweet Bread-Baked in a Clay Casserole

A cross between cake and sweetbread often prepared for Easter. When done in an unglazed  clay casserole; there are some that consider this bread to have been steamed, or braised.

Ingredients:
1/2 cup lukewarm water
1 tsp. sugar
2 Tbsps. active dry yeast (2 packages)
1/2 cup milk
1/2 cup sugar
1/2 cup sugar
1/2 cup butter
1 tsp. salt
3 eggs
1 tsp. vanilla
     Zest of 1 lemon
3/4 cup raisins
4 1/2 to 5 cups all-purpose flour.

Method:Of course, this bread may be prepared using the instant method; but this way is still preferred.

1. Dissolve, 1 tsp. sugar in the lukewarm water. Sprinkle yeast over top and set aside for 10 minutes or until foamy.
2. In a saucepan, heat milk, sugar, and butter together until sugar is dissolved. Pour into a large mixing bowl and stir in the salt.Cool slightly.
3. Beat in eggs, vanilla and yeast mixture.
4. Stir in the rest of the flour, using your hands.
5. Turn the dough onto a lightly floured table and knead for at least 10 minutes, or until dough is smooth, satiny, and the gluten is well developed.
6. Form into a smooth ball and place in a greased bowl Cover with a piece of waxed paper and a damp tea or bakers towel.
7. Let rise in a warm place until double in size. about 1 1/2 hours. 
8. Punch down dough and then divide into 3 or 4 pieces
9. Form into smooth ball and press each into a well greased 8x4x3 loaf pan or empty metal coffee can (Hobo Bread Style). Or, use a well soaked, and greased, unglazed clay, casserole (with cover), of suitable size, (if you are using glazed clay, whats the point?). Fill only half full. and decorate with braiding or as desired
10. Cover again with greased wax paper and towel and allow to double in size again about 1 1/4 hours
11. Brush tops of loafs with slightly beaten egg (may be diluted with a little canned milk, if desired).
12. Cover the casserole and bake, in preheated 350 F. oven, 40 to 45 minutes or until golden brown.