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Michael's mom, Fran, passed this recipe down to me. Her mother brought it with her from Italy when she immigrated to the United States at the turn of the century. It's a traditional sweet bread to make during the Christmas and Easter holidays. We like it best sliced thin, lightly toasted, and spread with butter.
Dissolve yeast into warm water. Mix together salt, oil, sugar, eggs, vanilla, lemon rind, and lemon juice. Stir in the yeast and set aside. Measure 4 cups flour into large bowl. Add the liquid mixture, stir well, then add raisins. Knead until smooth and silky for 10 to 15 minutes, adding more flour as needed.
Place in an oiled bowl, cover, set in a warm place, and let rise until doubled in size. Place in a greased 3-pound coffee can. Let rise until double again. Bake at 350 degrees for 35 minutes.
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