1 c. milk (evaporated skim)
6 tbsp. butter
2 eggs (or egg beaters equal to 2 eggs)
1/2 c. sugar
1 1/2 tsp. salt (for low salt, 1/2 tsp.)
2 pkgs. active dry yeast (or use sour dough starter)
1 tsp. crushed cardamom or 6 whole cardamom seeds, crushed (can be omitted)
4 1/2 to 5 c. King Arthur flour
1/2 pkg. plumped white raisins

(Parenthesis can yield low cholesterol bread and/or lo salt.) Lithuanian bread, when no cardamom is used. Yields: 2 loaves.

Combine milk and shortening in saucepan and heat until lukewarm (105 to 115 degrees). Pour into mixing bowl. Add eggs, sugar, salt, yeast, crushed cardamom and 1 cup King Arthur flour and beat for 2 minutes with electric beater. Gradually add balance of flour stirring by hand until the dough no longer sticks to the sides of the bowl.

Now follow directions on inside of folder, place dough on floured board, knead for 8 to 10 minutes, let rise in greased bowl until double in bulk, punch down, and divide in half. Now cut each half into 3 pieces, roll each piece into a rope and braid. (If you wish, you may form the loaves without braiding.) Place loaves in 2 greased bread pans. Brush tops of loaves with melted shortening and sprinkle with a mixture of cinnamon and sugar, let rise until double in bulk, and bake in a preheated 350 degree oven for about 30 minutes.