Crumble yeast cake into lukewarm milk to which 3 Tablespoon of sugar has been added. When dissolved, stir in 3 cups of flour. Beat it with a wooden spoon; let rise until double. In the meantime combine remaining ingredients, adding the eggs, one at a time, as you beat with electric mixer. When spongy dough has risen, combine the two mixtures, adding some plumped white raisins if desired. Place dough in 4 greased loaf pans. Top with crumbs. Let rise 45 minutes to 1 hour until light. Put in preheated 375° oven and bake 30 minutes.
Mix above ingredients well and let rise in a covered bowl in a warm place, free from drafts for 30 to 50 minutes.
Part 2:
Dough:
3 eggs beaten well
1 cup sugar
½ cup butter, melted and cooled
2 ¼ cup of flour
1 teaspoon of salt
1 teaspoon of vanilla
1 teaspoon of lemon juice
Topping:
¾ cup flour
½ cup sugar
1/3 cup soft butter
Cream sugar and melted shortening, stir in beaten eggs. Mix salt with flour and add slowly. Add vanilla and lemon juice. Combine the first and second parts and mix well. Beat with wooden spoon for 5 minutes or more. Split the mixture into two greased loaf pans and cover with crumbs made from ¾ cup flour, ½ cup sugar and 1/3 cup soft butter. Cover and let rise in warm place, free from drafts, until double in size.
