Coffee Cake Braid

• 1 c. milk, scalded
• 1/4 c. shortening
• 1/4 c. sugar
• 1 tsp. salt
• 1/4 c. warm water
• 2 eggs, slightly beaten
• 4 1/2 c. flour
• 2 tsp. cinnamon
• 1 1/2 c. raisins and candied fruit
• 1 pkg. dry yeast
• 1 c. confectioner's sugar
• 1 tsp. vanilla

1. Dissolve yeast in warm water.
2. Set aside.
3. In a large bowl, combine milk, shortening, sugar, and salt.
4. Cool until lukewarm. Add eggs and then yeast mixture.
5. Stir to blend.
6. GRADUALLY, add flour that has been sifted with the cinnamon.
7. Add fruit.
8. Mix to form a soft dough.
9. Knead lightly, on a floured surface, until smooth and elastic.
10. Place in a greased bowl and cover.
11. Let rise until size doubles (approximately 1 1/2 to 2 hours).
12. Divide dough into two equal parts.
13. Cover and let rest for ten minutes.
14. Roll each part into a rectangle, 1/2 inch thick.
15. Cut each rectangle into three lengthwise strips.
16. Braid the three strips into a loaf form, sealing the ends.
17. Place on a greased baking sheet.
18. Cover and let rise until size doubles (approximately 1 1/2 hours).
19. Bake at 350 degrees for 25 to 30 minutes.
20. Remove from oven.
21. While warm, glaze with confectioner's sugar that has been moistened with a few drops of water and the vanilla.

milk, shortening, sugar, salt, warm water, eggs, flour, cinnamon, raisins, yeast, sugar, vanilla

Taken from www.cookbooks.com/Recipe-Details.aspx?id=72208 (may not work)