I really liked this bread. I would only add 1 1/2 cups of raisins because raisins were falling out of the dough. I also like to proof my yeast before adding to the flour mixture. Water should be listed in the ingredients. I did add a buttery dough extract which gave it good taste. Overall a very good recipe.
I have the following changes. Ingredients changes: Instead of saying two (1/4 oz) envelopes active dry yeast, I would say one (1) envelope active dry yeast (2 1/4 oz). I wouldn't put 3 cups of raisins. I tried just 2 cups of dried cranberries, and even that was too much. Maybe 1 1/2 cups is fine. You forgot to include the 1/2 cup of water in the ingredients. I would keep the other proportions, but I would do it in a different order. Directions changes: I would put the 1/2 cup of warm water with the yeast and a sprinkle of sugar, mix, and let it foam. I would heat the milk, add the 1/4 cup butter, then later add the 1/4 cup sugar, and the 1 teasp vanilla. Set aside to cool. I would sift together the flour and salt with a fork, and then lightly beat the eggs in the middle of the flour, then add the yeast and the milk mixture. Instead of telling them to beat with an electric mixer, I would ask them to mix with a dough hook. Turn out and knead lightly on a floured surface. Then put into the buttered bowl. While it's rising, I would make a mix out of a stick of (softened) butter, the raisins, 1/4 cup of brown sugar, and cinnamon. After it rises, I wouldn't divide it in two yet. I would roll it out, for a long time, until it is a big flat piece. Spread the butter mixture over the whole surface, and sprinkle the raisins (and cranberries). Then roll it lengthwise, into a long log, cut it in half, and put it in the buttered, papered bread pans to rise. Then proceed to back at 375.