1 cup margarine
11 cups flour
2 cups milk
cup sugar
2 teaspoons salt
cup warm water (NOT hot)
2 pkts yeast
4 whls eggs beaten
1 cup yellow raisins
cup chopped almonds blanched & chopped
2 teaspoons grated lemon rind
teaspoon mace
2 whls egg yolks
cup water


In large bowl cut margarine into flour until mixture resembles coarse meal. Set aside.
Scald milk; stir in sugar and salt. Cool to lukewarm. Measure warm (not hot) water into large warm bowl. Sprinkle or crumble yeast; stir until dissolved. Stir in lukewarm milk mixture, eggs, raisins, almonds, lemon peel, mace and half the flour mixture. Beat until smooth. Stir in remaining flour mixture to make soft dough. Turn onto lightly floured board and knead
Punch down dough. Turn onto lightly floured board. Divide into 4 equal pieces. Set 2 aside. Divide one piece into 4 equal strips, 15 inches long. Place the 4 strips on a large greased baking sheet; form into a braid. Divide the second piece into 5 equal parts. Form 3 pieces into a second braid and place on top of first. With remaining pieces of dough make a third braid and place on top of second braid. Form a second loaf using rest of dough. Cover; let rise in warm place, free from draft, until doubled, about an hour. Beat egg yolks and water together until blended and brush loaves. Bake in moderate oven (350) or until done.
NOTES : I'm sending an old family favorite that my grandmother used to make at Easter and Christmas time or any old time if she felt like it. It is so good! I'd love to be able to mix in my bread maker.




4.0 servings


Wednesday, February 10, 2010 - 3:34pm



Related Cooking Videos