Raisin Bread Braids


2 cups milk
1 cup water
2 teaspoons salt
1 cup sugar
2 tablespoons dry yeast
12 to 14 cups unbleached flour (approximately)
1 teaspoon grated lemon peel
4 ounces butter, melted
4 ounces margarine, melted
2 eggs
1 cup raisins
1 egg, beaten


Scald milk and water, and add salt and sugar. Add yeast to liquid when it is slightly cooled (98 -105 degrees F). Add about 1 pound of the flour along with lemon peel, melted butter and margarine, 2 eggs, and raisins; work remaining flour in until the mixture is no longer sticky. Place in an oiled bowl. Cover and let rise in a warm spot until doubled. Punch down. On a floured board, divide the dough into 6 sections. Divide each section into thirds, roll each piece into a cylinder, and braid the pieces, tucking the ends under. Let rise again until doubled, brush with beaten egg, and bake for 20 to 30 minutes at 350 degrees F.


Makes 6 small loaves.

Leave a Comment