Here is another bread recipe made with yeast, raisins and nuts.

Bohemian Braid

• 2 packages dry yeast
• 1/2 cup warm water
• 1 1/2 cup lukewarm milk
• 1/2 cup sugar
• 2 tsp. salt
• 2 eggs
• 1/2 cup soft shortening
• 2 tsp. lemon rind
• 1/4 tsp. mace
• 1 cup raisins
• 1 cup chopped nuts
• 7 to 7 1/2 cups flour

In large bowl, dissolve yeast in water; add milk, sugar, salt, eggs, shortening, lemon rind, mace, raisins, nuts, and 3 cups flour. Mix until smooth; add enough remaining flour to handle easily. Turn onto lightly floured board; knead until smooth. Round up and place in greased bowl.

Grease top of dough. Cover and let rise in warm place about 1 hour and 30 minutes or until double in size. Punch down and let rise again about 45 minutes. Divide into 2 portions. Divide each portion into 4 parts. Shape 3 parts into 14-inch strands. Place on lightly greased cookie sheet and braid loosely, tucking ends under and sealing.

Divide fourth piece into 3 pieces about 12 inches long and braid together. Place on top of larger braid; cover and let rise about 45 minutes. Bake at 350 degrees for 30 to 40 minutes.

While warm drizzle braid with quick white frosting and decorate with glaced cherry halves and blanched toasted almonds or pecan halves. Yield: 2 braids.

Frosting:

• Confectioners' sugar
• Milk

Sift small amount of confectioners' sugar into bowl. Add enough milk to make thin frosting and drizzle over warm bread.