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Prep Time: 45 Minutes Cook Time: 25 Minutes |
Ready In: 70 Minutes Servings: 32 |
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My grandmother and aunt used to bake these lovely, traditional loaves every Christmas. I like my sliced toasted and buttered for breakfast. Ingredients:
2 packages (1/4 ounce each) active dry yeast |
1/2 cup warm water (110° to 115°) |
3/4 cup sugar |
3/4 cup warm milk (110° to 115°) |
1/2 cup butter, softened |
2 eggs |
1 tablespoon grated lemon peel |
1 teaspoon salt |
1/4 teaspoon ground mace |
5-1/2 to 6 cups king arthur unbleached all-purpose flour |
3/4 cup golden raisins |
1 egg yolk |
1 tablespoon water |
Directions:
1. In a large bowl, dissolve yeast in warm water. Add the sugar, milk, butter, eggs, lemon peel, salt, mace and 3 cups flour. Beat on medium speed for 2 minutes or until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
2. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down. Turn onto a lightly floured surface; knead in raisins. Divide dough into six equal portions. Shape each into a 20-in. rope. Place three ropes on a greased baking sheet; braid. Pinch ends to seal and tuck under. Repeat with remaining ropes.
4. Cover and let rise in a warm place until doubled, about 45 minutes. Beat egg yolk and water; brush over loaves. Bake at 350° for 25-30 minutes or until golden brown. Cool on wire racks. Yield: 2 loaves.
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