ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

ISO: fruited bread braid - braided yeast bread with golden raisins -

Misc.
I have lost an old recipe probably from 1982 that was a tradition, its a goldend raisin yeast braided bread that is decorated with red and green cherries. I can remember the raisins and butter (1/4 cup?) soak in scaled milk (1 cup?) then beaten with yeast and 1/3 cup? of warm water and perhaps 3 1/2 cups of flour? as you can see I am uncertain of ingred. amounts, if someone can help I will be eternally grateful and will gladly share old recipes for any requests. Thank you for any help. Happy Holidays!

MsgID: 0063641
Shared by: Joanne in Connecticut
Board: Cooking Club at Recipelink.com
  • Read Replies (6)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Cherry Dumplings
  • CHERRY DUMPLINGS FOR THE SAUCE: 1 1/2 cups canned sour pie cherries 1 1/2 cups boiling water 1/2 cup cherry juice 1/2 cup sugar 2 tbsp. butter Dash salt ...
  • Beef, Arugula and Spinach Lasagna
  • BEEF, ARUGULA AND SPINACH LASAGNA 1 1/2 pounds ground beef (95% lean) 2 teaspoons minced garlic 1-1/4 teaspoons salt, divided 3/4 teaspoon pepper, divided 4 cups prepared pasta or spaghetti sauce 2 cups loosely p...
  • Chicken and Red Grape Salad
  • CHICKEN AND RED GRAPE SALAD 1 Tbsp. rice vinegar 1 Tbsp. extra virgin olive oil 1/2 tsp. dried chervil 1 1/2 cups cooked white meat chicken, in 1/2-inch chunks 1 cup red grapes, seeded and halved 1/2 cup diced celer...
ADVERTISEMENT
  • Sub Roll Formula and Procedure (quantity recipe)
  • SUB ROLL FORMULA AND PROCEDURE Yield: Approximately 194 individual rolls with a unit scaling weight of 3.5 ounces. "These rolls can be used for making typical sub-rolls, hoagies, or grinders. Additionally, they can be...
  • Easy Refried Beans
  • EASY REFRIED BEANS 2 tbsp. bacon grease, lard, or canola oil (or a combination - i.e. 1 tbsp. bacon grease, and 1 tbsp. canola oil) 2 cans (15 oz. each) pinto beans or black beans 1/2 tsp. garlic powder 1/2 tsp. onion...
  • Batterway Rye Bread or Rolls (Red Star Yeast)
  • BATTERWAY RYE BREAD 2 1/2 cups warm water (110-115 degrees F) 2 pkgs. Red Star Active Dry Yeast 4 tbsp. brown sugar, packed in cup 1 tbsp. salt 2 cups sifted rye flour 5 cups sifted all-purpose flour 4 tbsp. soft vege...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: fruited bread braid - braided yeast bread with golden raisins -
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!