Egg braid

15 servings

Ingredients

Quantity Ingredient
6½ cup FLOUR (BREAD FLOUR PREFERED)
1 pack YEAST
2 cups MILK
2 tablespoons BUTTER
2 tablespoons SUGAR
2 teaspoons SALT
2 xes EGGS

Directions

PUT 3c FLOUR AND THE YEAST IN A LARGE MIXING BOWL - MIX WELL. PLACE MILK, BUTTER, SUGAR AND SALT IN A SAUCE PAN AND HEAT TO 115 DEG F. ADD LIQUID TO DRY MIX AND BEAT 2 MIN. AT MEDIUM SPEED. ADD FLOUR ½ c AT A TIME TO MAKE SOFT DOUGH. LET RISE IN GREASED COVERED BOWL TILL DOUBLED IN BULK. DIVIDE DOUGH IN HALF ROLL EACH HALF INTO A ROPE AND THEN BRAID. PLACE ON FLAT BAKING SHEET, COVER AND LET RISE FOR 20 MINUTES. BAKE AT 375 DEG F. FOR ABOUT 30 MIN. OR TILL BREAD SOUNDS HOLLOW WHEN TAPPED ON TOP. COOL ON WIRE RACK AFTER BRUSHING WITH MELTED BUTTER.

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