Judith's Easter bread

Ingredients for 1 servings:

• 500 g flour
• 2 bags of yeast (dry yeast)
• ½ cup water
• 3 eggs
• 3 tbsp butter, liquid
• 100 g raisins
• some milk, for brushing

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 25 minutes

WW suitable

Mix the flour and dry yeast, then knead in the water, eggs, and melted butter. The dough should pull away from the sides of the bowl. Briefly knead in the raisins and let the dough rise in a warm place until it has doubled in size. Divide the dough in half, roll each half into a thin rope, and stretch. Twist the ropes tightly together, then fold the new rope in the middle so that you have two ropes next to each other. Twist these two together again and tuck in the ends. Let it rise for another 30 minutes. Preheat the oven to 220°C. Place the plaited loaf diagonally on a baking sheet lined with baking paper. Place a cup of water next to it and bake on the lowest rack for 10 minutes. Remove the cup of water, let the steam escape, brush the plaited loaf with a little milk, and bake for another 10 to 15 minutes. If it starts to get too dark, reduce the temperature to 150°C. The Easter bread has 45.5 WW-Ps and easily makes 20 slices at 2.25 Ps each.