Directions: |
Directions:Scale milk first. This means to heat milk over medium heat just until small bubbles form around edge of pot. Do not let boil. Once bubbles form, turn off heat. Whisk sides and bottom of pot during cooking process to keep from burning. Add butter, 1/2 the sugar, and salt to scalded milk. Stir and cool down to 120º. Take heated water and remaining sugar and the yeast and mix together in a small bowl. Let this sit for several minutes until foamy. This means yeast is active. In a mixing bowl with bread dough attachment on mixer, add 5 cups of flour. Add in 3 beaten eggs and raisins starting on lowest setting. Slowly mix in milk and yeast. Mix until a soft dough ball forms. You may need to add flour little by little to achieve this. This is where extra cup of flour comes in. You may not need any extra or you may use it all. Knead dough several minutes and then turn out into a lightly greased bowl. Cover with plastic wrap and leave to rise in a warm place for 1 hour. After 1 hour, punch down dough. Recover with plastic wrap and let rise another hour. Turn dough onto lightly floured surface. Divide dough into three equal portions. Roll each portion into a 14" long rope shape. Now preheat oven to 350º. On a parchment lined baking tray, braid the three ropes together. Folding both edges under themselves. Cover with hand towel and let rise for 1/2 hour. Take 1 egg and beat. Brush egg over braided bread dough and bake for 30-35 minutes until golden in color. |