Easter Paska
(bread)

1 pkg. active dry yeast or 1 cake compressed yeast
1 c. scalded milk
1/4 c. lukewarm water
1/2 c. sugar
2 tsp. salt
1/2 c. softened butter or oleo
4 1/2 to 5 c. sifted enriched flour
2 eggs or 3 egg yolks
1/4 c. white raisins

Soften yeast in warm water. Combine milk, sugar, salt and butter; cool to lukewarm. Stir in 2 cups flour and eggs and mix well. Stir in softened yeast; add raisins and remaining flour to make a soft dough. Let rest 10 minutes. Knead for 10 minutes on lightly floured board until smooth and elastic. Place in greased bowl turning around to grease all surface. Cover; let rise (1 1/2 hours) in warm place or until doubled in bulk. Punch down and let rise (1 hour more).
Divide dough into 2 balls. Cover and let rest 10 minutes. For Easter, make into 2 round loaves or make a braided loaf by cutting each ball of dough into three parts and braid. Put in loaf pan. Cover and let rise 1 hour. Just before putting in oven brush with egg white. Bake in moderate oven at 350 degrees about 30 to 35 minutes or until done.

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