Czech Christmas Braid

Ingredients

1 cup sugar
2 1/2 teaspoons salt
1 cup Roberts Margarine
2 1/2 cups Roberts Milk, scalded
2 packages active dry yeast
1/2 cup warm water
2 Roberts Eggs, beaten
6 cups sifted flour
1/2 cup raisins
1/2 cup currants
1/2 cup almonds, chopped
1/3-1/2 cup Roberts Butter, melted
1 Roberts Egg White
1 tablespoon cold water

Preparation

Stir sugar, salt and margarine into scalded milk; cool to lukewarm. Soften yeast in warm water. Blend milk mixture, beaten egg and 3 cups of flour into yeast mixture; beat until smooth. Stir in remaining flour to make a soft dough; turn out onto lightly floured board. Knead until smooth and elastic, about 10 minutes. Place in a buttered bowl, turning to butter top. Cover and allow to rise in a warm place until double in bulk, about 50 minutes. Punch down dough and turn out onto lightly floured board; knead in raisins, currants and chopped nuts. Divide dough into 4 equal pieces; set 2 pieces aside. Divide 1 piece into 3 equal strips about 14 inches long. Place strips on a large buttered baking sheet; braid, turning ends under. Brush top of braid with melted butter. Divide two-thirds of the second piece into 3 equal strips about 12 inches long. Form into a second braid and place on top of first braid; brush top with melted butter. Make a third braid about 10 inches long; place on top of second braid.

Recipe Contributed By: Mrs. Edward F. Sluka Lincoln, Nebraska

Yield: 2 loaves

Notes:

Repeat process for second loaf. Cover and allow to rise in a warm place until double in bulk, about 1 hour. Decorate with additional nuts, if desired. Bake at 375° about 40 minutes, or until well-browned. Immediately brush loaves with mixture of egg white and cold water.