3 c. whole milk
1 1/2 sticks butter
2 tsp. ground cardamon (or 12 crushed seeds)
3 eggs
1 1/2 c. sugar
2 pkgs. yeast
6 c. flour
1/2-1 c. raisins (optional)

Makes 2 loaves. In large saucepan, warm milk to lukewarm, add cut-up butter and stir. Pour 1/2 cup of the liquid in a bowl and add yeast. Stir, then let sit until dissolved.

Add sugar to the milk in saucepan and stir well, keeping on low. Beat eggs in small bowl and add to the milk mixture. Add the ground cardamon and raisins (if desired), and stir in the yeast mixture.

Slowly add the entire amount of flour, mixing very well. Transfer mixture into a large bowl. Gradually add more flour (up to 8 cups) until the dough looks dry and stops sticking to the bowl.

Knead dough until elastic - 15 minutes or so. Cover dough in bowl and put in a warm place to rise (3-4 hours). Punch down the dough and divide into 2 balls, let rest 10-15 more minutes. Now divide each ball into thirds, shaping each piece into 15 inch long strands (three strands equals one loaf of bread). Braid the strands, making sure to pinch the ends and tuck underneath the loaf.

Cover the two loaves and leave in a warm place to rise (about 45 minutes). Bake on greased cookie sheet for 25 minutes at 350 degrees. GLAZE: 1 cup sifted confectioners' sugar, 2 tablespoons hot water and 1 teaspoon melted butter.