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Braided Easter Bread

martha
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Just before you put the bread in the oven, push 3-4 colored Easter eggs (hard boiled) down into the dough on top of each loaf.

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• 2 pkgs active dry yeast
• ½ cup warm water (110-115 degrees)
• 1 ½ cups milk (110-115 degrees
• 1/4 cup sugar
• 1/4 cup butter or margarine
• 1 tblsp salt
• 3 eggs
• 7 to 7 ½ cups flour
• Optional: 1 egg yolk & sesame seeds

Dissolve yeast in warm water. Pour in a large bowl and add milk, sugar, butter, salt, eggs and 3 ½ cups of the flour. Mix well.

Stir in enough remaining flour to form a soft dough.

Turn onto a floured surface and knead until smooth and elastic (about 6-8 minutes).

Place in greased bowl, turn once to grease top. Cover and let rise in warm place until doubled (about 1 1/2 to 2 hours) Punch down, cover and let rise until doubled again (about 30 minutes).

Divide into six even portions. On floured surface, shape each into a 14" long rope.

For each loaf, braid three ropes together on a greased baking sheet, pinch ends to seal.

Cover and let rise until doubled (50-60 minutes). Beat an egg yolk with 2 tblsp of water, brush over loaves. If desired, sprinkle with sesame seeds. Bake at 375 for 30-35 minutes. Transfer loaves to wire rack to cool. Makes 2 loaves.