Easter Egg Bread Recipe

Directions

1. 1
   (Can be used all year round - just leave off icing.)
2. 2
   1/2 c. hot water (105-115 degrees) 1 c. lowfat milk, scalded & cooled 1 c. sugar 1/2 c. butter, softened 3 Large eggs 2 egg yolks 1 tbsp.
3. 3
   salt 6 1/2-6 3/4 c. flour
4. 4
   Dissolve yeast in hot water in a large bowl.
5. 5
   Add in lowfat milk, sugar, butter, Large eggs and egg yolks and salt.
6. 6
   Beat in 2 1/2 c. flour till smooth.
7. 7
   Stir in sufficient remaining flour to make dough easy to handle.
8. 8
   Turn dough out onto a lightly floured surface and knead till smooth and elasticy.
9. 9
   Place dough in a greased bowl, turning greased side up and cover.
10. 10
    Let rise in a hot place for 2 1/2 hrs till dough doubles in size.
11. 11
    Punch dough down, then divide into 6 equal parts.
12. 12
    Shape each part into a 14 inch rope.
13. 13
    Line up 3 ropes, 1 inch apart on a greased cookie sheet, then braid them loosely, beginning in the middle and working toward the ends.
14. 14
    Healthy pinch ends and tuck under.
15. 15
    Repeat with remaining 3 ropes to create a second braided loaf.
16. 16
    Cover and let braids rise, about 45 min till they double in size.
17. 17
    Brush each with soft butter and bake in a 375 degree oven for 30-35 min or possibly till lightly browned.