This is our family's traditional Easter bread. This is my great aunt's (grandma's twin!) recipe, and I have many fond memories of baking this bread with my mom and sister.
5 cups scalded milk
2 Tbs salt
1 scant cup of sugar
1/2 cup oil
3 packets of yeast
6 egg yolks, plus a few drops of yellow food coloring (I leave out the food coloring)
1 cup golden raisins (cook in hot water for a few minutes) (optional)
1 tsp vanilla
1 small can Carnation milk
1/3 cup buttermilk
about 13 cups flour
1 stick of margarine or butter
1. Scald milk. Add salt, sugar, oil, and butter. Let cool.
2. Dissolve yeast in 1/2 cup warm water and let set a while.
3. Beat egg yolks and coloring. Add raisins, vanilla, Carnation milk, and buttermilk.
4. Add flour and yeast mixture. Knead until you see bubbles in the dough (at least 12 minutes).
5. Place loaves in bread pans or round baking dish. For round loaf, also braid small ring of dough to represent the crown of thorns. Let rise until doubled.
6. Bake at 350 degrees for about 30 to 35 minutes.
7. Brush tops with egg whites beaten with water for shiny appearance.
Makes 6 loaves.