Mix the flour and dry yeast, knead in the water, eggs and melted butter. The dough should come off the edge of the bowl. Then briefly knead in the raisins and let the dough rise in a warm place until it has doubled.
Halve the dough, roll each half into a thin strand and pull. Twist these tightly together, fold this new strand in the middle so that two strands are again next to each other. Twist these two together again, tucking the ends under. Let rise for another 30 minutes.
Preheat the oven to 220 ° C, place the loaf diagonally on a baking sheet lined with baking paper, place a cup of water next to it and bake on the lowest rack for 10 minutes. Then remove the cup with the water, let the steam escape, brush the braid with a little milk and let it bake for another 10 to 15 minutes. If it gets too dark, switch the temperature down to 150 ° C.
The Easter bread has 45.5 WW-Ps and easily gives 20 slices of 2.25 Ps.
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