¼ cup lukewarm water
1 cup milk, scald
¼ cup butter
½ cup sugar
1 tsp salt
2 eggs, beaten
1 tsp grated lemon rind (or orange)
5 cups sifted flour (about)
2 tbsp citron, shredded (if desired)
½ cup raisins
Soften
yeast in lukewarm water. Scald the milk and add the butter, sugar and salt. Cook to lukewarm. Add the yeast, eggs and lemon rind.
Mix thoroughly and add flour and raisins, and citron if desired. Turn dough out on a floured board and knead
until satiny. Let raise until double in
bulk. When light divide in 9 portions. I cut off a small piece first, then divide in
4 larger pieces and 3 smaller pieces.
Roll out into long strips, braid 4 together, then 3 strips, place 3
strip braid on top of the 4, then cut in half the first small piece and roll
into 2 rolls. Put together attached t
ends of top. Brush with beaten egg when raised double in bulk and bake at 325º
for 45 minutes.
