My Sunshine Braid

Contributed by Julia Fortman, Concord 1st Ward

Recipe makes 2 braids

Ingredients:

7 to 7 ½ cups all-purpose flour
2 packages instant dry yeast
1 tablespoon salt
1 cup milk
½ cup water
¼ cup butter or margarine
1/3 cup honey
3 eggs
2 cups coarsely shredded carrots
1 ½ cups seedless raisins
2 T grated orange peel
1 egg
1 tsp water

Directions:

• Preheat oven to 375
• In large mixer bowl, combine 2 ½ cups flour, yeast and salt
• Mix well.
• In saucepan, heat milk, ½ cup water and butter until warm (120-130; butter does not need to melt).
• Add to flour mixture.
• Add honey and 3 eggs.
• Blend at low speed until moistened
• Beat 3 minutes at medium speed.
• By hand, gradually stir in carrots, raisins, orange rind and enough remaining flour to make a firm dough.
• Knead dough on floured surface until smooth and elastic (8 to 10 minutes).
• Place in greased bowl, turning to grease top.
• Cover and let rise in warm place until light and doubled (about 1 hour).
• Punch down dough.
• Divide into 2 parts.
• Divide each half into 3 parts.
• Roll each part on a lightly-floured surface to make a 15-inch strand.
• On greased cookie sheet, braid strands loosely.
• Pinch ends and tuck under to seal.
• Cover and let rise in warm place until doubled (about 45 minutes).
• Combine 1 egg and 1 teaspoon water.
• Brush braids with egg and water mixture.
• Bake at 375 for 35 to 40 minutes (until golden brown).
• Cool before serving.