This is a family recipe from my in-laws. This was a recipe of Grandmother Rautine. It has become a tradition for one person to make it and bring it to the family gathering. Then next time someone else does. Great to tear off a piece and chat with family members while the rest of the meal is in progress.

IF made right, it tastes great anytime of the year.

• 2 pks (1/4 oz each) active dry yeast
• 1/4 Cup warm water (110 degrees to 115 degrees)
• 2 Cups warm milk (110 degrees to 115 degrees)
• 3/4 Cups sugar
• 1/2 Cup butter or margarine, softened
• 1 1/2 Teaspoon salt
• 3/4 teaspoon of ground cardamon
• 2 eggs
• 7 to 8 cups of all purpose flour

In mixing bowl, disolve yeast in warm water. Add milk, sugar, butter, salt, cardamon, eggs and 3 cups of flour. Beat until smooth. Stir in enough remaining flour to form a soft dough ball. Turn onto a floured surface; knead until smooth and elastic (6 -8 minutes). Place in a greased bowl, turn once to grease top. Cover and et rise in warm place until doubled.

(1 Hour later) Punch dough down. Turn onto lightly floured surface. Divide into halves. Then divide each half into thirds. Shape each piece into 13" ropes. Place three ropes onto greased sheet pan. Braid ropes and pinch ends of ropes together to seal ends, then tuch under. Repeat for remaining pieces. Cover and let rise again ( 45 minutes).

Bake 350 degrees for 25 to 30 minutes. Remove from pans to wire racks to cool.

Yields 2 loves.

Enjoy with butter, flavored oils or plain, warm and soft. I enjoy it as often as I can. Usually I eat the whole thing by myself over a few days. Great as sandwich bread, too.

Becky Rautine