1. Add butter, salt and 1/2 cup sugar to scalded milk. Cool to lukewarm.

2. Heat 1/2 cup milk to lukewarm and add crumbled yeast and 1 tablespoon sugar and set aside until foamy (about 10 minutes).

3. Pour the butter-milk mixture into a large bowl. Add 3 cups of flour and stir with a wooden spoon until well mixed.

4. Add yeast mixture and stir until mixed.

5. Add 3 more cups of flour and beaten eggs and stir.

6. Add remaining flour and mix by hand.

7. Let stand 10 minutes, then knead for 10 minutes in bowl.

8. Add raisins and knead 5 minutes longer, or until dough pulls away from side of bowl. Turn out onto a lightly-floured board.

9. Wash and dry bowl in which dough was kneaded, then grease bowl. Return dough to bowl, turning over to grease top of dough also.

10. Cover bowl with towel, set in warm place, and let rise 1-1/2 hours, or until doubled.

11. Plunge hand into center of dough and fold edges toward center.

12. Turn dough out completely on floured board. Cover with a towel and let rest 5 minutes.

13. Shape as desired. (Bread may be a plain round loaf or take pieces of dough and roll in long strips, braid, and place braid around edge of round loaf.)

14. Place dough in pan(s). Recipe makes 1 large loaf (pan size 11-1/2" x 7-1/2" x 4-1/2") or 2 small loaves (pan size 8" x 5" x 3").

15. Cover pan(s) with a towel and set in a warm place. Let rise 45 minutes or until doubled in size and and even with pan edge.

16. Brush top with beaten egg and bake in 350 degree oven (1 hour for large bread, 45 minutes for small breads).

17. Remove from pan(s) as soon as bread is baked. Place on wire rack to cool.

18. While hot, brush with glaze (sugar-water mixture).

Eat-L Digest 2 August 96

From the Eat-L recipe list. Downloaded from Glen's Mm Recipe Archive,