> > That's a lot of butter. Since butter is a shortening, it could potentially
> > make the dough crumbly by inhibiting gluten development when you knead.
> >
> > However, of more importance - how much water are you using? Hydration has
> a
> > major impact on crumbliness and without good information on that it's hard
> > to tell whether it's contributing as a factor.
> >
> > Furthermore, what's your specific method? Sometimes differences in method
> > will account for poor texture.
> > --
> > Alex Rast
> >
> > (remove d., .7, not, and .NOSPAM to reply)

Thanks - the liquid is 2 cups (1 1/2 cup milk, 1/2 cup water). My
method is the quick-rise yeast way. I mix the dry ingredients (7 cups
flour to start, 2 pkgs yeast, 1/2 cup sugar, 1 tsp salt, 1 3/4 cup
raisins), separate the 5 eggs and beat the yolks and whites separately
(reserve 1 yolk for glazing), and heat the liquids (1 1/2 cup milk,
1/2 cup water, 2 sticks butter, 2 tsp vanilla) to 125 degrees. Then
mix all together, add remaing 2 cups flour gradually till dough is
stiff, knead for about 15 minutes until the dough blisters and the
raisins are falling out as you knead. Let rise once, punch down, make
3 loaves, rise again, bake at 375 for 1/2 hour.

Tony