yeast, active dry
In large bowl, cream butter and sugar until light and fluffy.
Beat in yolk, one at a time, until pale and fluffy.
In small bowl, soften yeast in water, beat in egg mix salt, peel, milk and yeast.
Slowly beat in 5½ cups of flour until a soft dough forms.
Turn out on lightly floured work surface, knead 8 to 10 minutes, until smooth and elastic.
Knead in raisins.
Place in greased bowl.
Let rise 1 hour, or until doubled in bulk.
Punch down, divide in half.
Place in 2 greased and floured 8 inch fluted pans, let rise until double in bulk(covered).
Bake in 350℉ (180℃) F oven 25 to 30 minutes, or until well browned.
Invert on rack.
Sprinkle with confectioner's sugar.
Tastes better eaten within a couple of days.