For 1 large loaf you will need:

1 pkg. active dry yeast
1/4 c. warm water (105 to 115 degrees)
1/2 c. milk
2 tbsp. butter
1/4 c. sugar
1/2 tsp. salt
3 c. all-purpose flour, approximately
1/2 tsp. ea. vanilla and grated lemon rind
2 eggs
1/2 c. golden or dark raisins
1 tbsp. coarse sugar or crushed sugar cubes

PREPARATION:

1. Sprinkle yeast over water in a small bowl. Let stand a few minutes. Scald milk. Remove from heat. Stir in butter, sugar and salt, stirring until butter melts. Pour into large bowl of electric mixer. Let cool to lukewarm.

2. Add yeast mixture and 1 1/2 cups of the flour. Mix to blend, then beat at medium speed until elastic. Beat in vanilla, lemon rind and one egg. Separate remaining egg, reserving white for glaze. Beat yolk into dough Mix in raisins, then 1 cup more flour to make a soft dough.

3. Turn dough onto floured board. Knead until smooth and satiny with small bubbles just under surface, about 5 minutes.

4. Place dough in greased bowl. Cover. Let rise in warm place until doubled, 1 1/4 to 1 1/2 hours. Punch down. Turn out and knead lightly. Let rest 10 minutes.

5. Divide dough into 3 equal portions. Roll each to form an 18 inch long strand. Place strands side by side diagonally across greased baking sheet; braid. Pinch ends to seal.

6. Let rise until almost doubled, about 45 minutes. Brush with part of egg white (beaten with 1 teaspoon water).

7. Bake at 350 degrees for 20 minutes. Brush again with egg white; sprinkle with sugar. Bake until richly browned, 10 to 15 minutes.