In a large mixing bowl add the warm water, instant yeast, sugar, oil, 2 cups of the maida, salt and lemon zest. (If you are using active yeast check the notes.)
Mix to form a very soft slurry kind of smooth dough.
Add the remaining flour (I needed 5 cups) and soft dough.
On a floured surface turn out the dough add the raisins if using and knead until smooth and elastic. (If you do the kneading in the food processor you need to knead for 3-4 minutes).
Here my kid did all the kneading. She kneaded till we got the window pane.
Place the dough ball in a greased bowl, turning once to grease the top.
Cover with plastic wrap and then let rise in a warm place. Mark the height where the dough should reach when double.
The dough should double in about 1 hour. It is so hot here that the dough was ready in 45 minutes.
Degas the dough by punching it down.
Turn out on a floured surface and divide dough into thirds.
Make a rope with each dough piece.
Place the ropes on a tray braid the ropes gently pinch the ends to seal.
Cover the tray with a clean kitchen towel and let it rise yet again.
Heat the oven at 180 C/350 F about 10 minutes prior to the end of the baking time.
Once double, after about ½ hour in our case bake in preheated oven at 180C/350F.
Bake for 20-30 minutes till golden brown on top. The bread should sound hollow when tapped.
Brush the bread with melted butter.
Transfer the bread to the cooling rack.
Remember to let the bread cool completely before serving. You can serve with butter and marmalade. We had it with Nutella.
Notes
If you are using active yeast in a bowl add warm water, sugar and yeast.
Mix well.
Set aside for the water to get all bubbly and frothy.