Austrian Vanocka

Description
A Czech Christmas bread baked in northern Austria. Makes one very large loaf or three smaller ones

Ingredients

 * 2 pkgs dry yeast
 * 1 cup warm water (105 – 115°F)
 * ¾ cup warm milk
 * ½ cup sugar
 * 6 to 7 cups flour
 * 1 stick butter, melted
 * 3 beaten eggs
 * 3 tbsp grated orange rind (I use just the orange part, rubbed off on a grater, so it takes two medium oranges to give me enough)
 * 2 tsp almond extract
 * 1 tsp nutmeg
 * 1 tsp salt
 * 1 cup each, golden and dark raisins
 * 1 cup slivered almonds

Directions

 * 1) In a large bowl, dissolve the yeast in the warm water
 * 2) Add the milk and sugar and let stand until the surface becomes foamy in about 5 minutes.
 * 3) Stir in three cups of the flour, the butter, eggs, orange peel, almond extract, nutmeg, and salt.
 * 4) Beat until very smooth.
 * 5) Add enough of the remaining flour to form a soft dough.
 * 6) Turn the dough onto a lightly floured board and knead for 5 to 8 minutes while adding the raisins and almonds a little at a time.
 * 7) Place the dough in a lightly greased bowl and turn it over once or twice to coat it with grease.
 * 8) Cover the bowl with a towel or wax paper and set it in a warm, quiet place until it has risen to double its size (about 1 hour).
 * 9) Turn the risen dough onto a lightly floured board and divide it into threes
 * 10) Divide each piece into thirds and, with your hands, roll each into a rope about twenty inches long.
 * 11) Braid the threes.
 * 12) For one loaf, put the biggest braid onto a lightly-greased baking sheet, the bigger braid on top, and the big braid on top of that.
 * 13) For three loaves, arrange the three (equal) braids separately on the lightly greased baking sheet.
 * 14) Let rise again for about an hour.
 * 15) Bake in a preheated oven at 350°F for 45 to 60 minutes.
 * 16) Check at 45 minutes by tapping on the loaf.
 * 17) If it is done, it will sound hollow.