Chalka -- Polish Egg Bread - cooking recipe

Ingredients

1 cup whole milk
1/2 cup butter or 1/2 cup margarine, melted
1 cup sugar (or less, to taste)
1/2 teaspoon salt
2 (1/4 ounce) packages active dry yeast
1/4 cup warm water
2 eggs, plus
1 egg, beaten for glazing (room temperature works best)
5 1/2 cups all-purpose flour
1 cup golden raisin (optional)

Preparation

Heat the milk to lukewarm; add melted butter, sugar and salt.
Stir to combine and let cool to about 110\u00b0F
Add yeast and warm water in mixing bowl and stir until dissolved.
Add lukewarm milk mixture and 2 eggs and stir to combine.
Add 3 cups flour and beat until smooth.
Add the raisins and remaining flour and mix, 3 to 5 minutes until smooth. (Dough will be sticky)
Place dough in greased bowl.
Turn over and cover with plastic wrap and let rise until double, about 1 hour.
Punch down dough and turn out onto lightly floured board.
If making 1 large loaf, divide dough into 3 equal pieces.
Roll each piece into a strip about 14 inches long, and braid together the 3 strips on a parchment-lined baking pan. (Note: If making 2 loaves, divide dough into 2 equal pieces and then divide each half into 3 equal pieces, for a total of 6 pieces.)
Loosely cover bread and let rise again until double, about 30 minutes.
While bread is rising, preheat oven to 350\u00b0F.
Brush remaining beaten egg lightly on bread.
Bake 30 minutes or until golden brown.
Let cool completely before serving.
Store, covered, at room temperature or slice and freeze.