Title: Bohemian braid
 Categories: Polkadot, Faylen, Bread:yeast
      Yield: 12 Servings
 
    1/2 c  Water
      2 pk Yeast
  1 1/2 c  Lukewarm milk
    1/2 c  Sugar
      2 ts Salt
      2    Eggs
    1/2 c  Shortening
  7 1/2 c  Flour
      2 ts Lemon rind grated
    1/4 ts Mace
      1 c  Raisins
      1 c  Blanched almonds
           Maraschino cherries halved
           Pecan halves
      1    Egg yolk
      1 tb Water
           Chopped
 
  Mix together the water, yeast, milk, sugar, salt, eggs, shortening,
  half the flour, the lemon rind, mace, raisins, and almonds.  Add
  flour until dough is smooth and workable.  Knead on a floured board
  until smooth and elastic.  Put in a greased bowl, turn to coat, cover
  with a damp tea towel and place in a warm spot to rise until double,
  about 1 1/2 hours. Punch dough down.  Divide in half.  Set one half
  aside and divide the other into 4 equal parts.  Shape three of the
  pieces into 14 inch long strands and braid on a lightly greased
  cookie sheet (you may want to arrange this diagonally.  These get
  big!). Fasten ends together and tuck under. Take fourth piece and
  divide in thirds and make a second smaller braid to go on top of the
  first. Repeat with other half of dough on a second greased cookie
  sheet. Cover each braid loosely with damp tea towels and let rise for
  45 minutes to an hour.  For decoration, gently press halved
  maraschino cherries (well rinsed) and/or pecan halves into joints of
  braids. Brush loaves with a glaze made from egg yolk and 1 Tbsp
  water, and bake at 350 degrees for 30-40 minutes, until golden brown,
  but not dark. When loaves have cooled completely, mix a
  confectioner's sugar glaze of four Tbsp butter, about 1/3-1/2 c milk,
  and confectioner's sugar until the consistency is thick but will
  still run down the sides, and drizzle glaze over the tops of the
  loaves.
  
  Recipe