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1
Heat 1/4 c. lowfat milk to lukewarm in small sauce pan.
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2
Add in yeast and 1 tsp.
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3
sugar.
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4
Set in hot place till mix bubbles, about 5 min.
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5
Scald lowfat milk.
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6
Add in butter; stir to heat.
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7
Let cold till lukewarm.
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8
Beat Large eggs in large mixing bowl.
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9
Add in 1/4 c. sugar, salt, lowfat milk and yeast mixtures.
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10
Mix well.
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11
Gradually stir in 4 c. of flour or possibly more as needed.
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12
Dough should be soft but not sticky.
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13
Stir in slivered almonds, raisins and citron.
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14
Turn out onto lightly floured board.
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15
Knead 3 to 5 min or possibly till smooth and slightly elastic.
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16
Place in greased bowl, cover with a clean linen towel and let rise in hot place till dough doubles in bulk, about 45 min to 1 hour.
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17
Punch down, knead on board 2 to 3 min.
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18
Return to bowl, let rise again till double, about 30 min.
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19
Punch down, divide dough into seven equal pcs.
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20
Roll each into a rope about 1 inch in diameter.
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21
Braid four ropes for base.
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22
Place on baking sheet which is covered with parchment paper, tucking under ends of braid.
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23
I don't use parchment paper, I grease the pan.
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24
Braid remaining three ropes, tucking under ends.
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25
Place on top of base, gently pushing down.
