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1
Stir together
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2
2 c flour and yeast.
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3
Heat milk, water, sugar, butter and salt over low heat until butter melts.
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4
Cool to lukewarm.
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5
Add liquid ingredients to flour-yeast mixture and beat until smooth, about 3 minutes on medium speed of electric mixer or 450 strokes by hand.
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6
Stir in eggs, lemon rind and raisins.
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7
Add flour to make a moderately stiff dough - about 2 - 2 1/2 cups. Turn on to lightly floured surface and knead until smooth and satiny, about 8 to 10 minutes.
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8
Shape into ball and place in lightly greased bowl, turning to grease on all sides.
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9
Cover and let rise in warm place (80-85 degrees) until doubled, about 2 hours.
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10
Punch down; let rest 10 minutes.
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11
Divide dough into 5 equal parts.
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12
Roll each part into a 20 inch long rope.
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13
Braid 3 ropes together and place on greased baking sheet.
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14
Twist the remaining 2 ropes together and place over the braid.
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15
Let rise in warm place until doubles, about 45 minutes.
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16
Bake in preheated 350 degree oven for 35-40 minutes, or until done.
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17
Cover with aluminum foil if necessary to prevent excessive browning.
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18
The loaf may be frosted with a powdered sugar glaze or, before baking, brushed with milk and sprinkled with coarse salt or caraway seed.
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19
Or it may be left plain, just brushing the top with butter after baking.
