This egg-rich raisin bread with its glossy, golden crust is so beautiful you might like to serve it at holiday time - or give it as a gift. It owes its festive shape to a wreath of topknotted brioche-type rolls.

1 cup milk
1/4 cup butter or margarine, cut into pieces
1/3 cup sugar
1 tsp salt
2 pkgs active dry yeast
1/2 cup warm water (about 110*)
3 eggs
5 1/2 to 6 cups all-purpose flour
1 cup seedless raisins
1 egg yolk beaten with 1 Tbl water

In a pan, combine milk, butter, sugar, and salt. Heat, stirring, to about 110* (butter need not melt completely). Dissolve yeast in warm water, then stir yeast and eggs into milk mixture. Gradually beat in 5 cups of the flour to make a soft dough.

Add raisins and turn dough out onto a floured board; knead until smooth and satiny (5 to 20 minutes), adding flour as needed to prevent sticking. Place dough in a greased bowl; turn over to grease top. Cover and let rise in a warm place until doubled (about 45 minutes).

Punch dough down, knead briefly on floured board to release air, then divide into 12 equal parts. Pinch off about 1/5 of each part and set aside to shape topknots. Shape each larger piece into a smooth ball; place, smooth side up, around edges of 2 greased 9-inch round cake pans (each pan will hold 6 balls). Shape each smaller piece into a teardrop that is smooth on top. With your finger, poke a hole in center of each large ball and insert pointed end of teardrop in hole - settle securely or it may pop off at an angle while baking. Cover and let rise in a warm place until almost doubled (about 45 minutes).

Brush loaves with egg yolk mixture, being careful not to let it accumulate in joints of topknots. Bake in a preheated 350* oven for about 45 minutes or until richly browned. Let cool in pans for 5 minutes, then turn out onto racks. Makes 2 wreaths.