A welcome treat for a Sunday breakfast or holiday brunch is this handsome braided sweet bread. If you wish, it can be baked ahead, wrapped securely in heavy foil, and frozen; reheat at 325 degrees F about 30 minutes, then slice and serve.

Preparation time:   40 min Baking time:   30 to 35 min Oven temp:   350 degrees F Rising time:   about 2 hrs

For 1 large loaf you will need: 1 pkg. active dry yeast 1/4 cup warm water(105 degrees F to 115 degrees F) 1/2 cup milk 2 Tbsp. butter or margarine 1/4 cup sugar 1/2 tsp.salt 3 cups all-purpose flour, approximately 1/2 tsp. each vanilla and grated lemon rind 2 eggs 1/2 cup golden or dark raisins 1 Tbsp. coarse sugar or crushed sugar cubes

 

1. Sprinkle yeast over water in a small bowl. Let stand a few minutes. Scald milk. Remove from heat. Stir in butter, sugar and salt, stirring until butter melts. Pour into large bowl of electric mixer. Let cool to lukewarm. 2. Add yeast mixture and 1 1/2 cups of the flour. Mix to blend, then beat at medium speed until elastic. Beat in vanilla, lemon rind and one egg. Separate remaining egg, reserving white for glaze. Beat yolk into dough. Mix in raisins, then 1 cup more flour to make a soft dough. 3. Turn dough onto floured board. Knead until smooth and satiny with small bubbles just under surface, about 15 min. 4. Place dough in greased bowl. Cover. Let rise in warm place until doubled, 1 1/4 to 1 1/2 hrs. Punch down. Turn out and knead lightly. Let rest 10 min. 5. Divide dough into 3 equal portions. Roll each to form an 18-inch-long strand. Place strands side by side diagonally across greased baking sheet; braid. Pinch ends to seal. 6. Let rise until almost doubled, about 45 min. Brush with part of egg white (beaten with 1 tsp. water). 7. Bake at 350 degrees F for 20 min. Brush again with egg white; sprinkle with sugar. Bake until richly browned, 10 to 15 min.