Dissolve yeast in warm water in a small bowl and let it sit.

In a large bowl, beat eggs and egg yolks until lemon colored, gradually adding sugar.

Add melted margarine, salt, lemon juice, and lemon peel to the egg mixture.

Beat the mixture well until combined.

Blend the yeast mixture into the egg mixture.

Add 6 cups of flour and beat until the batter is smooth.

By hand, stir in enough flour to make a soft dough.

Turn the dough onto a lightly floured board and knead until smooth and elastic.

Sprinkle with raisins and knead for 5 more minutes to distribute them evenly.

Place the dough in a greased bowl, turning once to grease the top.

Cover the bowl and let the dough rise in a warm place for 1 hour.

Punch down the dough to release the air.

Turn the dough onto a lightly floured board and divide it into thirds.

Let the dough rest for 10 minutes.

Shape each portion of dough into a loaf and place them in greased loaf pans.

Let the loaves rise in a warm place until doubled in size.

Bake in a preheated oven at 325°F (163°C) for 45 minutes, or until golden brown.