Easter Braid - cooking recipe

Ingredients

1 pkg. active dry yeast or 1 cake compressed yeast
1/4 c. water
1 c. scalded milk
1/2 c. sugar
2 tsp. salt
1/2 c. softened butter, margarine or shortening
4 1/2 to 5 c. sifted enriched flour
2 eggs
2 tsp. grated lemon peel
1/4 tsp. mace (optional)
1 c. raisins (dark or light)

Preparation

Soften active dry yeast in warm water, compressed yeast in lukewarm water.
Combine milk, sugar, salt and butter.
Cool to lukewarm.
Stir in about 2 cups of flour; add eggs and mix well. Stir in softened yeast.
Add lemon peel, mace, the raisins and remaining flour to make a soft dough.
Let rest 10 minutes. Knead on lightly floured surface until smooth and elastic.
Place in lightly greased bowl, turning once to grease surface.