Braided White Bread

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Braided White Bread

Ingredients:

½ cup butter or margarine, melted

1.2 cup milk scalded

½ cup sugar

1 ½ teaspoon salt

2 packages dry yeast

½ cup warm water (105 to 115) degrees

3 eggs

5 ½ to cups all purpose flour

Melted butter or margarine (optional)

Directions:

Combine ½ cup butter, milk, sugar, and salt in a large bowl; let cool to lukewarm (105 to 115). Dissolve yeast in warm water. Stir yeast mixture into lukewarm milk mixture. Add eggs, one at a time, beating well after each addition. Add 3 cups flour; beat at medium speed with an electric mixer until smooth. Gradually stir in enough of remaining flour to make a stiff dough.

Turn out dough onto a floured surface; knead exactly 10 minutes. Cover; let rest 10 minutes. Cover; let rest 10 minutes.

Divide dough into 2 equal portions; cover half of dough. Roll remaining half into 12 x 6 inch rectangle. Cut dough lengthwise into three 2-inc h wide strips, leaving a 1-inch margin at the top. Braid strips; pinch loose ends to seal. Cover braid with a towel. Repeat rolling and breading process with remaining dough. Place braids on a large greased baking sheet. Cover and let rise in a warm place (85 degrees) free from drafts, about 1 ½ hours or until double din bulk.

Bake at 350 degrees for 30 minutes or until braid sound hollow when tapped. Remove from pan; brush with butter if desired. Cool on wire racks. Yields 2 braids

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