Raisin Bread Braid Recipe

Serve a different type of bread for snack time than your everyday bread.

Ingredients

• 7 and ½ cups (tea) of wheat flour
• ¼ cup (tea) of sugar
• ¼ cup (tea) of butter
• 1 and ½ cup (tea) of warm milk
• 2 tablets of warm biological yeast.
• ½ teaspoon salt
• 3 eggs
• 2 tablespoons grated lemon peel
• 2 cups (tea) of raisins
• butter or margarine at room temperature

Preparation Mode

1. Grease two 9 x 5 inch loaf pans. Set aside.
2. Grease a large bowl. Set aside.
3. Dissolve the yeast in ½ cup (tea) of warm water.
4. Add the milk, butter, sugar, salt, egg and 3 and ½ cups (tea) of wheat flour.
5. Beat until you get a soft dough.
6. Add the raisins, lemon peel and gradually the remaining flour.
7. Place the dough on a smooth surface, sprinkled with flour and work it with your hands for 5 minutes until it is smooth and elastic.
8. Place it in the reserved bowl, turn the dough with the greased side facing up, cover and let it rise until it doubles in volume.
9. Divide the dough into four parts.
10. Open two of the parts into a 22.5 cm square.
11. Roll up and then place each roll seam side down into the prepared pans.
12. Make two braids with the remaining two parts of dough.
13. Place each braid on top of the dough in the molds.
14. Cover and let rise again until doubled in size.
15. Preheat the oven to 200ºC.
16. Bake the braids for approximately 30 minutes or until golden brown.
17. Remove from the oven, unmold and let cool.
18. Then brush with butter.

Mom’s Tips

Yields 2 units.

If you prefer, you can modify items 10, 11, 12, and 13 of the preparation method. Grease 4 pans and make 4 braids directly with the dough.