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Holiday Breakfast Braid
5 1/4 to 5 3/4 Cups all-purpose flour In large mixing bowl, combine 2 1/2 cups of the flour and yeast. Heat together milk, sugar, butter, and 1 teaspoon salt just till warm (115 to 120 degrees); stir constantly. Add to flour mixture. Add eggs, egg while, aniseed, and shredded lemon peel. Beat on low speed 1/2 minute, scraping bowl. Beat 3 minutes at high speed. Stir in as much remaining flour as you can; stir in raisins. Turn out onto lightly floured surface. Knead in enough remaining flour to make moderately stiff dough (6 to 8 minutes total). Shape into ball. Place in greased bowl; turn once to grease top. Cover; let rise in warm place till nearly double (1 to 1 1/2 hours). Punch down; divide in half. Cover; let rest 10 minutes. Divide one half of dough in half. Cut one piece into thirds; roll each into 18-inch ropes. Braid loosely; place on greased baking sheet. Divide other piece into quarters; roll three of the quarters into 14-inch ropes. Braid loosely; place atop first braid. Cut remaining quarter into thirds; roll into 12-inch ropes. Braid loosely; place atop second braid. Tuck ends under. Repeat with remaining dough to make second loat. Cover; let rise till nearly double (30 to 45 minutes). Brush with egg yolk. Bake in 350 degree oven 25 to 30 minutes. Cool. Store in sealed container, freeze if desired. Before serving, drizzle with powdered sugar icing; sprinkle with chopped lemon and orange peels. Makes 2 loaves.
From Tupperware recipe card ages ago.
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