Easter Basket Bread Recipe

1. 1

   In large mixer bowl mix 2 c. of the flour, the sugar, yeast, cardamom and salt.

2. 2

   In small saucepan heat lowfat milk and butter to 125-130 degrees.

3. 3

   (Butter need not heat completely.)

4. 4

   Beat into yeast mix with 2 of the Large eggs.

5. 5

   Beat at medium speed 2 min.

6. 6

   Fold in 1 1/2 more c. of the flour and the raisins.

7. 7

   Turn out onto floured surface and knead 8-10 min till smooth and elastic, using sufficient of the remaining flour to make a smooth, non-sticky dough.

8. 8

   Cover and let rest 10 min.

9. 9

   Cut off 2/3 of the dough, divide into halves and roll each half into a rope about 30 inches long.

10. 10

    Twist rope together.

11. 11

    Form into a circle on greased baking sheet, pinching ends together to seal.

12. 12

    Divide remaining dough into halves and form into ropes about 24 inches long.

13. 13

    Twist together and form into a circle on top of first ring, sealing ends.

14. 14

    Cover and set aside in hot place till almost double, 30-40 min.

* Per serving · 4 servings · Values may vary.

No additional tips available.