Braided Bread
Jon Adamson

A delicious bread that makes a stunning presentation on a holiday table.

4 1/2 to 5 1/2 cups of unsifted flour
2 tbsp. of sugar
1 1/2 tsp. of salt
1 package of active dry yeast
1/3 cup of butter
1 cup of very warm water (approx 110 degrees Fahrenheit)
4 eggs
1 tsp. cold water
 
Instructions:
 
In a large bowl, mix 1 1/4 cups of the floor, all of the sugar, salt, yeast, and butter. Then gradually add warm water. Beat for 2 minutes. Add 3 eggs and 1 egg white (save the yolk for later). Add 1/2 cup of the flour. Mix for two minutes. Stir in rest of flour until dough is soft. Knead 8 to 10 minutes until elastic. Place in greased bowl and cover. Let rise 1 hour. Punch down and divide in half for two loaves. Divide each half in to two separate parts. One part will be 1/3 and the other will be 2/3. Make three 12 inch rolls from the larger portion and three 10 inch rolls from the smaller portion of each set. Braid each set of three. Place the larger braid on the bottom and the smaller braid on top. Now you have two loaves of two stacked braids each. Put on a greased baking sheet and cover with a mixture of the reserved egg yolk and the cold water. Raise for 1 hour. Bake for 20 to 25 minutes at 400 degrees Fahrenheit.