1 c. milk
1/2 c. shortening
3/4 c. granulated sugar
1/2 tsp. salt
1/4 c. warm water
2 pkgs. active dry yeast or 2 cakes compressed yeast
2 eggs
3 c. plus 2 1/2 c. sifted all-purpose flour
1/2 c. raisins
1/4 c. chopped almonds (optional)
2 tbsp. chopped citron (optional)
Melted butter

Scald milk; stir in shortening, granulated sugar and salt. Cool to lukewarm. Measure 1/4 cup warm water into large mixing bowl; sprinkle 2 packages active dry yeast or crumble 2 cakes compressed yeast into lukewarm water. Stir until dissolved.

Add lukewarm milk mixture. Add 3 cups sifted flour; beat until smooth. Stir in raisins, chopped almonds (optional) and citron (optional). Add 2 1/2 cups sifted flour and work to soft dough.

Turn out on lightly floured board. Knead until smooth and elastic. Place in a greased bowl; brush with shortening and cover. Let rise in warm place, free of drafts, until double in bulk (about 1 1/4 hours).

Punch down; turn out on lightly floured board. Divide in half. Divide 1/2 in thirds. Roll each piece into about 18 inches long. Place 3 strips on greased baking sheet and braid. Brush with melted butter.

Divide 2/3 of remaining dough into 3 equal pieces. Form into second braid about 18 inches long. Place on top of first braid. Brush top lightly with butter. Form remaining dough into third braid, place on top of second.

Let rise in warm place until double in bulk, about 1 hour. Brush with butter. Bake at 375 degrees about 45 minutes. After cooled, can be glazed with powdered sugar and milk icing.