In a large mixer bowl, combine 2 cups of flour, sugar, yeast, cardamom, and salt.

In a small saucepan, heat lowfat milk and butter to 125-130 degrees Fahrenheit.

Pour the heated milk and butter mixture into the yeast mixture.

Add 2 large eggs to the mixture.

Beat at medium speed for 2 minutes.

Fold in 1 1/2 cups of flour and raisins.

Turn the dough out onto a floured surface and knead for 8-10 minutes, adding flour as needed until the dough is smooth and elastic.

Cover the dough and let it rest for 10 minutes.

Cut off 2/3 of the dough and divide it into two equal parts.

Roll each part into a 30-inch rope.

Twist the two ropes together.

Form the twisted rope into a circle on a greased baking sheet, pinching the ends to seal.

Divide the remaining dough into two equal parts.

Roll each part into a 24-inch rope.

Twist the two ropes together.

Form this twisted rope into a circle on top of the first ring, sealing the ends.

Cover the bread and let it rise in a warm place until almost doubled, about 30-40 minutes.

Bake in a preheated oven at 350 degrees Fahrenheit for 25-30 minutes, or until golden brown.