Grandmas Bohemian Braid Recipes

Steps:

• In a large bowl, combine 3 cups flour and yeast. In a saucepan, heat milk, sugar, butter and salt to 120°-130°; add to flour mixture. Add egg. Beat on low speed with electric mixture for 30 seconds; increase speed to medium and continue beating for 3 minutes. Stir in raisins, candied fruit, nuts an enough remaining flour to form a stiff dough. Turn out onto a floured surface and knead until smooth and elastic, about 8-10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. Divide dough in thirds, then divide each into thirds again. Roll each piece into a 15-in. rope. Place 3 ropes 1 in. apart on greased baking sheet. Begin braiding loosely in the middle and work toward the ends. Pinch ends together and tuck under. Repeat with remaining ropes. Cover and let rise until doubled, about 30-40 minutes. Combine egg yolk and water; brush over braids. Bake at 350° for 20-25 minutes or until browned. Cool on wire racks.

Steps:

• Dissolve yeast in milk, sugar and salt. Beat in eggs and butter. Add four cups of flour one cup at a time beating until well mixed. Add remaining flour and knead 7 to 10 minutes. Let rise twice, until at least double in size, about 60 minutes each time. Knead in remaining ingredients. Divide into equal parts depending on number of braided loaves. Then divide each of these into three even pieces. Roll each piece into 14" long strands. Braid three strands loosely on greased baking sheet. Cover and let rise for 45-60 minutes. Bake at 350 degrees for about 40 minutes. Ice with powdered sugar glaze while warm and decorate with green or red cherries and pecan halves.