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Sweet Braided Loaves

“This recipe was handed down from my grandmother. I make it for my family every year for Easter morning.” —Diane Turner, Brunswick, Ohio

24 ServingsPrep: 45 min. + rising Bake: 25 min. + cooling

Ingredients

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
1 cup warm 2% milk (110° to 115°)
1/2 cup sugar
1/2 cup butter, softened
3 eggs
1/2 teaspoon salt
5-1/2 to 6 cups all-purpose flour
1 cup golden raisins
GARNISH:
1 egg, lightly beaten
2 tablespoons sliced almonds

Directions

In a large bowl, dissolve yeast in warm water. Add the milk, sugar,
butter, eggs, salt and 3 cups flour; beat until smooth. Stir in
enough remaining flour to form a soft dough. Stir in raisins.
Turn onto a floured surface; knead until smooth and elastic, about
6-8 minutes. Place in a greased bowl, turning once to grease the
top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide dough
into six portions. Shape each into a 12-in. rope. Place three ropes
on a greased baking sheet and braid; pinch ends to seal and tuck

2 of 2

Sweet Braided Loaves (continued)

Directions (continued)

under. Repeat with remaining ropes. Cover and let rise until
doubled, about 45 minutes.
Brush with egg; sprinkle with almonds. Bake at 350° for 25-30
minutes or until golden brown. Cool on wire racks. Yield: 2 loaves
(12 slices each).

Nutrition Facts: 1 slice equals 194 calories, 6 g fat (3 g saturated fat), 46 mg cholesterol, 93 mg sodium, 32 g carbohydrate, 1 g fiber, 5 g protein. Diabetic Exchanges: 2 starch, 1/2 fat.