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1. Place milk and yeast in the bowl fitted with the kneading/crushing blade. Warm at speed 5 at 100°F for 3 minutes. Add flour, salt, egg, sugar, vanilla and butter. Launch the P2 pastry program.
2. After 3 minutes 30 seconds of mixing, the dough should be shaped like a ball. Be careful to leave it in the Prep&Cook to rise for the next 40 minutes of the program. Remove the dough and stir in raisins. Place dough in a bowl, cover with plastic wrap and refrigerate for 12 hours.
3. Form the dough into 8 balls and place in a sprayed and floured 9 x 5-inch loaf pan. Cover with a towel and let dough rise for 1 hour 30 minutes.
4. Preheat the oven to 350°F. Brush the bread with beaten egg yolk. Bake for 35-40 minutes or until golden brown. Cool before removing from the pan.