1/2 cup water -- lukewarm (105øF to -- 115øF) 2 packages active dry yeast 3/4 cup milk -- lukewarm (105øF to -- 115øF) 1/4 cup sugar 3 tablespoons melted butter 2 teaspoons salt 4 3/4 cups flour -- to 5 1/4 3 eggs 2 strips lemon -- about 2 inches long 2 raisins Place warm water in a large warm bowl. Sprinkle in yeast and stir until dissolved. Add milk, sugar, butter salt, and 2 cups of the flour. Mix with a wooden spoon to mix well. Beat 2 of the eggs well and add with enough of the remaining flour to make a soft dough. Turn dough out onto a lightly floured board and knead until smooth and elastic, about 4 to 6 minutes. Place in a lightly greased bowl, turning dough to coat all sides. Cover with a towel and let rise in a warm, draft free spot until doubled in size, about 30 to 45 minutes. Punch down dough and remove to lightly floured board for the final assembly. Divide dough in half and set one half aside to be used as the body of the crab. Divide the remaining half into 12 pieces of equal size. Use eight of the dough pieces to form crab legs. Combine 2 pieces to make one crab claw and the two remaining pieces to form the other claw. Place the large piece of reserved dough onto a greased baking sheet and form dough into the shape of a crab body. Complete assembly by pinching legs and claws onto the body. Use the raisins for eyes and the lemon peel as antenna. Cover crab with a towel and let rise in a warm spot until doubled in size, about 20 to 40 minutes. Preheat oven to 400øF. Lightly beat the remaining egg and lightly brush the surface of the crab bread. Bake for 10 to 15 minutes or until done. After 10 minutes check the color of the crab. If too dark cover with a tent of aluminum foil while bread continues to bake. When done remove from baking sheet and allow to cool on a wire rack. Makes 1 large loaf of bread, suitable for a centerpiece "Chesapeake Bay Cooking with John Shields" tv recipes, www.johnshields.com
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