1 package active dry yeast or 1 cake compressed yeast
1 cup scalded milk
1/4 cup lukewarm water
1/2 cup granulated sugar
2 teaspoons salt
1/2 cup softened butter or margarine
4 1/2 to 5 cups sifted enriched flour
2 eggs or 3 egg yolks
1/4 cup white raisins
Soften yeast in warm water. Combine milk, sugar, salt and butter; cool to
Stir in 2 cups flour and eggs and mix well. Stir in softened yeast; add
raisins and remaining flour to make a soft dough. Let rest 10 minutes.
Knead for 10 minutes on lightly floured board until smooth and elastic.
Place in greased bowl turning around to grease all the surface. Cover; let rise
(1 1/2 hours) in warm place or until doubled in bulk.
Punch down and let rise (1 hour more).
Divide dough into 2 balls. Cover and let rest 10 minutes.
For Easter, make into 2 round loaves or make a braided loaf by cutting each
ball of dough into three parts and braid. Put in loaf pan. Cover and let rise
Just before putting into oven brush, with egg white.
Bake in moderate oven at 350 degrees F for about 30 to 35 minutes or until