German Easter Bread
luke warm milk
milk plus 1/2 tsp. sugar
Add the raisins into a small bowl and cover with hot water.
Measure the sour cream and set out to reach room temperature.
Add flour to a large bowl and form a well in the middle.
Add yeast and about 2 tsp. sugar to the well.
Warm the milk to luke warm and pour it into the well.
Stir gently while incorporating some flour.
Cover and let rise in warm place for 30 minutes.
Add the oil, the rest of the sugar, the sour cream, and the lemon extract to the bowl and knead for about 5 min.
Strain the raisins.
Then add the salt and the raisins and knead for another 5 min.
Cover and let rise in warm place for 60 minutes.
Add the dough to a floured working space and form to an oblong loaf. Cut lengthwise into 3 pieces and braid.
Cover with clean kitchen towel and let rise for about 30 minutes.
Mix the milk with the sugar and brush onto the loaf.
Preheat oven to 350ºF and bake for about 20-25 minutes
In the meantime, warm up the jam and spread onto the warm loaf.
Sprinkle with sliced almonds.
Recipe Copyright: www.allastesgerman.com