Easter Braid

• 1 pkg. active dry yeast or 1 cake compressed yeast
• 1/4 c. water
• 1 c. scalded milk
• 1/2 c. sugar
• 2 tsp. salt
• 1/2 c. softened butter, margarine or shortening
• 4 1/2 to 5 c. sifted enriched flour
• 2 eggs
• 2 tsp. grated lemon peel
• 1/4 tsp. mace (optional)
• 1 c. raisins (dark or light)

1. Soften active dry yeast in warm water, compressed yeast in lukewarm water.
2. Combine milk, sugar, salt and butter.
3. Cool to lukewarm.
4. Stir in about 2 cups of flour; add eggs and mix well. Stir in softened yeast.
5. Add lemon peel, mace, the raisins and remaining flour to make a soft dough.
6. Let rest 10 minutes. Knead on lightly floured surface until smooth and elastic.
7. Place in lightly greased bowl, turning once to grease surface.

active dry yeast, water, milk, sugar, salt, butter, flour, eggs, mace, raisins

Taken from www.cookbooks.com/Recipe-Details.aspx?id=519734 (may not work)