1 cake compressed yeast (1 pkg. dry yeast may be used)
1/4 c. warm water (not hot)
1/2 c. milk
1/4 c. sugar
1 tsp. salt
2 tbsp. melted shortening
2 3/4 c. sifted flour
1 egg

Dissolve yeast in warm water. Scald milk. Pour into large mixing bowl. Add sugar, salt and shortening. Cool until just warm.

Stir in 1 cup flour. Mix in dissolved yeast. Add egg and beat hard (egg may be beaten separately and then added to batter).

Stir in 1 1/2 cups flour. Sprinkle 2 tbsp. of the remaining flour on bread board. Turn dough out on flour and knead, adding more flour as needed to make a soft dough. Knead until dough is soft and satiny, about 5 minutes. Shape into ball.

Wash mixing bowl and grease lightly. Press top of dough ball into bowl, then turn dough over. Cover and let rise until double in bulk, about 2 hours. Punch down. Cover and let rest 5 minutes. This dough is the foundation for Braided Tea Loaf.

FILLING:

2 tbsp. butter
1/3 c. sugar
1/3 c. raisins or candied red and green cherries, chopped

ICING:

1 c. sifted confectioners' sugar
2 tsp. warm water
1/2 tsp. vanilla

Use Basic Sweet Dough. Roll to one half inch thickness in an oblong 14x9 inch pan. Put on baking sheet. Cut slashes along the long sides 1 inch apart, 3 inches deep. Fill. Lay the slashes in a braid, lightly butter the top. Let rise until double in size. Bake in 375 degree oven 30-40 minutes.

Blend together all icing ingredients and frost tea loaf while still warm. This is our families traditional Christmas morning bread.