|Active dry yeast||1⁄2 Tablespoon|
|Warm water||2 Tablespoon (105Â°-115Â° F)|
|Milk||1⁄4 Cup (4 tbs)|
|Unsalted butter||3 Tablespoon|
|Flour||2 Cup (32 tbs)|
|Lemon juice||1 Tablespoon|
|Grated lemon peel||1⁄2 Teaspoon|
|Golden raisins||1⁄4 Cup (4 tbs)|
|Egg||1 , beaten|
1 Dissolve yeast in warm water. Set aside for 5 minutes. Heat milk, butter, sugar, and salt to warm (105°-115°F).
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.