Cooker’s Pot

You’ll Need:

4½ cups Gold Medal Flour
1 cake compressed yeast
1¼ cups scalded milk
¼ cup sugar
1½ cups raisins
2 eggs
¼ cup butter
1 teaspoon salt Cinnamon to taste

Procedure:

To prepare this Russian Bread Recipe, first dissolve yeast in scalded milk, cooled to 80 degree C, add 1 1/2 cups Gold Medal flour and mix until smooth; let stand until light and puffy. Add eggs, sugar, butter, raisins, salt, remainder of Gold Medal flour and cinnamon. Mix to a stiff dough and knead thoroughly. Let stand until double in volume. Divide into two equal parts for two loaves; cut each loaf into three equal parts; roll the parts into strips about 12 inches long and tapering to a point at each end; press ends together and braid. Place on buttered baking sheet, cover and allow to stand until light. Bake from one-half to three quarters of an hour. When cool, ice with an icing made by mixing a few drops of hot water with powdered sugar, flavoring with vanilla.

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