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Prep Time: 45 Minutes Cook Time: 25 Minutes |
Ready In: 70 Minutes Servings: 24 |
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âThis recipe was handed down from my grandmother. I make it for my family every year for Easter morning.â âDiane Turner, Brunswick, Ohio Ingredients:
1 package (1/4 ounce) active dry yeast |
1/4 cup warm water (110° to 115°) |
1 cup warm 2% milk (110° to 115°) |
1/2 cup sugar |
1/2 cup butter, softened |
3 eggs |
1/2 teaspoon salt |
5-1/2 to 6 cups king arthur unbleached all-purpose flour |
1 cup golden raisins |
garnish: |
1 egg, lightly beaten |
2 tablespoons sliced almonds |
Directions:
1. In a large bowl, dissolve yeast in warm water. Add the milk, sugar, butter, eggs, salt and 3 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Stir in raisins.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down. Turn onto a lightly floured surface; divide dough into six portions. Shape each into a 12-in. rope. Place three ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. Repeat with remaining ropes. Cover and let rise until doubled, about 45 minutes.
4. Brush with egg; sprinkle with almonds. Bake at 350° for 25-30 minutes or until golden brown. Cool on wire racks. Yield: 2 loaves (12 slices each).
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