Lithuanian Easter Raisin Bread~ Baked On Thursday, February 7th

I used this Raisin Bread Recipe, available at:

Catholic Culture- Lithuanian Bread Recipe

It was a good recipe and the bread was quite tasty. The crust has a deep brown color. It was brushed with egg yolk and water that made it all shiny. I soaked the raisin in rum so that added up to the very tasty flavor of the raisin in the bread. Instead of scalding milk, I used sour cream. I made some short cuts since the reason for scalding milk is to thicken it and to get the "sourly taste." For this, I used 1 cup sour cream and 1 cup water. I mixed and stirred them together then set them to a 1-minute microwave time.