0: Dissolve yeast in 1/4 cup of the water in large bowl of mixer
1: Sprinkle 1 tsp of the sugar on top and let stand until bubbly, about 5 minutes
2: Stir in remaining water, sugar, dry milk and 2 1/2 cups of the flour
3: Beat on medium speed 2 minutes
4: Reduce mixer speed to slow, and add salt, eggs and butter
5: Blend well
6: Add remainder of flour a little at a time
7: When dough begins to get stiff for beaters, change to dough hook
8: Enough flour is added when mixture forms a soft ball which gathers around dough hook and follows hook around bowl
9: If mixer doesn't have a dough hook, mix by hand with a spoon
10: Add flour in a circle around bowl, rather than in the middle
11: Knead dough on slow speed 5 minutes or 8 - 10 minutes by hand
12: Put dough in greased bowl, turning to grease top
13: Cover with plastic wrap and let rise in warm place until double, 1 1/2 - 2 hours
14: Punch down dough, divide into halves
15: CARACOIS (SMALL LOAF): Use half of dough
16: Roll into rope about 25 x 1 1/2 inches
17: Twist rope and coil into greased round layer pan
18: 9 x 1 1/2 inches, to form a snail shape
19: TRANCA A TRICANA (BRAID LOAF): Use half of dough
20: Work 1/4 cup dried currants into dough
21: Cover with towel and let rest 30 minutes
22: Divide dough into 3 equal parts, roll each into a 14 inch rope
23: Lay ropes side by side on greased baking sheet
24: Starting in middle and working out to each end, weave into thick braid
25: Pinch ends together and turn under slightly
26: TO BAKE: Cover and let rise until double, 45 minutes to 1 hour
27: Heat oven to 350 degrees
28: Brush top with beaten egg, sprinkle with coarse sugar
29: Bake until golden brown, 35 to 40 minutes
30: Makes 2 loaves