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Enjoy this recipe from In the Kitchen with Family & Friends Cookbook.
Submitted by: Barb Bargdill from Gooseberry Patch
1/2 c. warm water
2 pkgs. active dry yeast
1/2 c. milk, scalded
1/2 c. sugar
1 t. salt
2 eggs, beaten
1/2 c. shortening, softened
4-1/2 to 5 c. all-purpose flour
2 t. lemon extract
1/2 c. golden raisins
1 doz. white-shell eggs
1 pkg. egg coloring kit
Pour water into a large bowl; add yeast and stir until dissolved. Cool milk to lukewarm and add dry mixture. Add sugar, salt, eggs, shortening and lemon extract. Blend in flour and knead until dough is smooth and elastic, about 10 minutes; add raisins. Shape dough into a ball and place in an oiled bowl. Cover with a towel and let rest in a warm place until double in size, about 2 hours. Tint uncooked eggs according to package directions; let dry while dough is rising. Divide dough into 3 portions. Roll each out into equal lengths and braid. Form braid into a circle and place on a greased baking sheet. If desired, place eggs between each "nest" or braid, the eggs will cook while baking, cover and let rise for 40 minutes. Bake at 350 degrees for 35 to 45 minutes. | |
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Pour water into a large bowl; add yeast and stir until dissolved. Cool milk to lukewarm and add dry mixture. Add sugar, salt, eggs, shortening and lemon extract. Blend in flour and knead until dough is smooth and elastic, about 10 minutes; add raisins. Shape dough into a ball and place in an oiled bowl. Cover with a towel and let rest in a warm place until double in size, about 2 hours. Tint uncooked eggs according to package directions; let dry while dough is rising. Divide dough into 3 portions. Roll each out into equal lengths and braid. Form braid into a circle and place on a greased baking sheet. If desired, place eggs between each "nest" or braid, the eggs will cook while baking, cover and let rise for 40 minutes. Bake at 350 degrees for 35 to 45 minutes. |
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