Hoska

Mix the dry yeast with the water. Cover and set aside to rise; this should triple in size. Combine the scalded milk (when you just see tiny bubbles on the side of the pan), sugar, salt and butter. Cool to lukewarm and stir in the raised yeast and 2 beaten eggs. Add the flour gradually. Mix well. Add the mace and raisins. Mix thoroughly. Turn the dough out on a floured board and knead until smooth and elastic, about 8 to 10 minutes. Place in a bowl, cover with a dishtowel and let rise in a warm place until double in size, about an hour and a half. After it has risen, divide the dough into 4 parts. Shape 3 parts into strands 12 inches long, tapering the ends. Line up the strands on a greased baking sheet. Braid loosely without stretching the dough, beginning in the middle and working towards the ends. Shape the fourth part into an oblong loaf and put onto another greased baking pan. Cover with the braided dough. Brush a beaten egg over the top of the loaf for a nice brown bread. Bake at 350 degrees for about 1 hour. The loaf should be golden brown and dry when you put a toothpick in the deepest part.