Lemon Easter Bread
7.5 cups all purpose white flour
3/4 cup white sugar
1 tablespoon salt
3 packages (.25oz each) active dry yeast
2 cups milk
2 cups golden raisins(you may use black if unavailable)
1 cup slivered almonds(save some for top)
6 tablespoon butter softened room temp
6 large eggs at room temp
1 stick butter melted
2 cups powdered sugar
1 teaspoon lemon extract or flavoring
1/2 cup milk
In a large bowl, combine 3 cups flour, sugar, salt and yeast; stir well. Combine milk and butter in a microwave saft pyrex measuring cup; heat until milk is warm between 105-110 degrees
Gradually add the milk and butter to the flour mixture; stirring constantly. Add 6 eggs, lemon flavoring and 1/2 cup flour; beat well. Add the remaining flour, 1/2 cup at a time,raisins and almonds stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. You may have to add more flour. The dough may be sticky but still pulls away
Lightly oil 2 large bowls, place the dough in the bowls and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into 6 equal size rounds; cover and let rest for 10 minutes.Cut into 3 pieces, Roll each round into a roll about 16 inches long and 1 inches thick. Braid the dough pinching at the ends. Place on greased cookie sheet I use a bakers spray to prevent sticking. Repeat remaining dough.
preheat the oven to 350 degrees F (175 degrees C). Place loaf on a buttered baking sheet and cover loosely with a damp towel. Place loaf in a warm place and let rise until doubled in bulk, about 45 minutes. Brush risen loaf with in an egg yolk wash. Bake in preheated oven about 30-40 minutes til golden on top. Let cool then glaze and place sprinkles on top if desired.