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Finish Bulla Bread

Source of Recipe

Finland
Dissolve just under an ounce of pressed yeast in a little warm milk. Sieve 2 pounds of white flour into a basin, setting aside 2 cupfuls for the final baking out. Stir in a pint of tepid milk a teaspoon of salt and the dissolved yeast and work the mixture well with a wooden spoon. Set aside in a warm place until the dough has risen to twice it's size. Cream one egg with a quarter pound of butter and work this into the dough. Add a cupful of castor sugar and a cupful of stoneless sultanas or golden raisins. Set aside once more to rise. Now turn the dough out on a floured board, work in the remainder of the flour and roll out into pieces about eighteen inches long and just over an inch thick, like long round sausages. Plait these together in threes to form long loaves and stand on greased and floured baking sheets to rise again. When well risen, paint over with beaten egg, sprinkle with sugar and bake in a warm oven until done. Bulla bread is eaten in slices without butter.
Pulla Bread, omit sultanas and add cardamom.