Catholic Recipe: Swiss Braid

For a lighter New Year's bread, you should try this lemon-flavored braid from Switzerland. A three-rope braid is suggested in this recipe.

DIRECTIONS

1. Dissolve yeast in warm water. Set aside for 5 minutes. Heat milk, butter, sugar, and salt to warm (105-115 degrees).

2. Combine 1 cup flour, yeast mixture, milk mixture, lemon juice, and lemon peel in mixing bowl. Mix thoroughly.

3. Add egg, raisins, and enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth - about 10 minutes.

4. Place in greased bowl, turning to coat top. Cover; let rise in warm place until double - about 1 hour.

5. Punch down dough. Divide dough into 3 equal pieces. Braid and place on greased baking sheet.

6. Cover; let rise in warm place until double - about 45 minutes.

7. Make glaze and brush on loaf. Bake in a preheated 350°F oven about 45-55 minutes or until done. Cool on wire rack.