I figured that an additional egg would correct the color, but of course the extra moisture would throw everything else off, so there was more tweaking to be done.
And although the previous bread was good as its own enitity, it wasn't a complete recreation of the original. So it was back to the kitchen one more time, A few more tweaks, and this version got an enthusiastic "oh yeah" from my primary taste tester.
Since raisins were never part of the finished bread that Babcia made, I eliminated it as an option in this final version.
AKA Polish Sweet Bread
1 stick butter
1/2 cup milk
2 1/4 teaspoons (1 package) yeast
3 3/4 cups AP flour, divided
1 teaspoon salt
2/3 cup sugar
1 tablespoon vanilla
Put milk and butter into microwave-safe container and heat to melt the butter. The milk shouldn't boil, it should be just warm enough to melt the butter. Cool (if needed) to lukewarm.
Keep kneading until the dough is smooth and shiny. It will be a soft dough, but it shouldn't be sticky or goopy at all. If it is sticky, add additional flour as needed, in small increments. It shouldn't need a lot more flour; this dough seems loose while kneading but holds its shape well after you form it...
Knead dough again, shape, and put into a bread pan. You shouldn't need any flour to knead or shape this dough. It's not sticky at all.