Mix together in a small bowl:
1 1/2 pkgs. dry yeast
1 tbsp. sugar
1 tbsp. flour
a little water – 110 degrees
Heat together until melted and bubbling:
1 c. milk
1 stick + 2 tablespoons butter
3/4 c. sugar
Sift together in a large bowl:
4-6 cups flour
1 tsp. salt
1 tsp. mace
1 tsp. cardamom
Beat together:
4 medium eggs
Add:
3/4 c. golden raisins
In
the large bowl, make a well in center of the flour mixture; add butter
and milk mixture and stir with wooden spoon. Add yeast mixture and most
of egg mixture (save some to brush on top of bread before baking). Add
raisins and mix well, turning and scraping sides of bowl until clean.
Turn out onto a floured surface. Knead well for 10 minutes, until dough
is very smooth and in a ball. Place dough into large, lightly greased
bowl to rise for about 2 hours. Punch down the dough; divide into 3
large pieces, 3 small pieces, and 1 small piece for top. Roll pieces of
dough on kneading surface until each is about 12 inches long. Braid
three large pieces together; pinch ends together and tuck under
slightly. Roll three small pieces together; pinch ends together and
tuck under. Place small braid on top of large braid. Take remaining
small roll and twist both ends until it is has a spiral appearance;
place twisted roll on top of small braid. Place dough loaf on baking
sheet and brush all over with remaining beaten egg. Let rest while oven
heats to 350 degrees. Bake until brown and hollow-sounding when tapped
