• 1½ cups soy-milk
  • ¼ cup golden raisins
  • ¾ cup sugar
  • ¼ cup almonds (chopped)
  • ½ teaspoon salt
  • ½ cup margarine
  • ½ cup warm water
  • 5½ cups flour
  • 2 packages dry yeast
  • ¼ cup whole blanched almonds
  • ¼ cup citron (chopped)


Scald the soy-milk, then stir in the sugar, salt and margarine. Cool to lukewarm or whatever temperature is recommended on the yeast packet.

Proof the yeast in the warm water, then add the soy-milk mixture and three cups of the flour. Beat with a wooden spoon until smooth, then stir in enough remaining flour to make a soft dough.

Knead for about 10 minutes, then place in a greased bowl and turn over so both sides are greased. Let rise in a warm place until doubled, about 50 minutes. Punch down, turn out on floured board, and knead in citron, chopped almonds, and raisins. Divide into four parts.

Divide one part into thirds, then roll into strips about 14 inches long. Place on large greased baking sheet and braid tightly, sealing ends well.

Divide another of the four parts into thirds, and set aside one part. Squish the other two thirds together, then divide into three equal parts. Roll into 12-inch long ropes, braid, and place on top of the first set of braids. It helps if you make a sort of trench in the top of the first layer with the side of your hand and lay the second set in the trench. Then take the remaining third of the second quarter, divide in thirds, and roll into ropes about 10 inches long. Braid these and set on top of the second layer as above. (You will have three layers of braided dough piled on top of each other).

Repeat with the remaining two quarters of the original dough ball to make a second loaf. Let rise about 1 hour or until doubled. Then poke the whole almonds into the spaces where the braided strands cross, and brush both loaves very gently with soy-milk or a soy-based liquid coffee creamer, using your fingers or a soft pastry brush.

Bake at 375° F for about 40 minutes. The loaves will be very brown and shiny.

Note: You may substitute cow milk for ¾ cup of the soy-milk, two eggs for the remaining soy-milk, and an egg beaten with one tablespoon water for the soy-milk glaze if you use these things. If you do this, add the eggs with the cooled milk mixture and flour — don't stir them into the milk with the sugar, or they will cook.

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