Egg Braid and Raisin Bread

Ingredients:

6 3/4 - 7 c all purpose flour
2 pkg. active dry yeast
2 c milk
4 T margarine
1/4 c granulated sugar
1 T salt
3 eggs
1 c raisins
1/2 c - 4x sugar

In large mixer bowl, combine 3 c flour and yeast. In sauce pan, heat 2 c milk, margarine, sugar, and salt until warm and margarine is almost melted. Add to dry ingredients in mixer bowl. Add eggs. Beat at low speed for 1/2 min., scraping sides of bowl constantly. Beat 3 min. on high speed. By hand, stir in enough of the remaining flour to make a moderately stiff dough. Turn out onto a floured surface. Kneed 5-8 minutes. Place in greased bowl, cover, and let rise until double - about 1 hour.

Divide dough into 3 parts. Knead raisins into 1 part. Divide remaining dough (2 parts) in 3 portions each. Let rest 10 min. On floured surface, roll the 6 pieces into ropes, about 15 inches long. On greased baking sheet, line up 3 ropes and braid loosely. Pinch ends and turn under. Repeat with remaining 3 ropes. Let rise 1 hour.

Place raisin dough in round pan.

Bake in 350 degree oven for 20-25 minutes.