This is a truly delicious Easter Bread I copied from another list several years ago, posted by the generous Cynthia Bowan. I have used a trail mix (softened) in place of the Sultana's or raisins soaked overnight in vanilla and baked it in a regular pan as I didn't have a coffee can available. The notes in the recipe text are Cynthia's.
Arvilla

Mary Capp Bowan's Paska (Russian Easter Bread)

1/2 Cup sugar and shortening
2 Teaspoons salt
1 Package yeast (Mom always used Red Star - regular -- not quick)
6 Cups flour -- plus (Mom always used Robin Hood)
2 eggs
2 Teaspoons vanilla
2 Cups milk OR 1 c. warm water with 3 T. dry milk powder-- and 1 c milk
1 Cup golden raisins (Sultanas).

Place dry ingredients in bowl. Warm milk (or milk and water), add eggs and vanilla. Add milk mixture to dry ingredients and work together about 4 minutes. Cover and rest dough 10 minutes. Add raisins and knead for 8-10 minutes or until hands remain clean from dough. Add flour as necessary, but do not make the dough very stiff, the softer, the better.

Raise until double, punch down, shape and raise again. Bake at 400F., 40-50 minutes.

To shape in traditional manner, divide dough in half. Place each in a 3 lb. (or as close as possible to that size) clean coffee can, reserving a little
dough from each to make a cross-shaped braid on top. Raise until double.
Before baking, brush with beaten egg over top generously.

ABM Version:
1 c. milk OR 1/2 c. milk and 1/2 c. water, mixed with 1 1/2 T. dry milk powder
1 tsp. vanilla
1 egg
1 tsp. salt
1/4 c. sugar
1/4 c. shortening
3 c. bread flour - plus (if needed) 1 1/2 tsp. SAF yeast or 3 tsp. yeast 1/2 c. golden raisins (I think I might go a little heavier, perhaps 3/4 c.)

Add ingredients to bread pan according to manufacturer's directions. Use regular cycle, adding raisins at the beep.
Servings: 4

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