Title: Egg Braid Bread
Categories: Bread
Yield: 6 Servings
| 4 | | To 4 1/2 cups all-purpose flour |
| 2 | pk | "Instant Dry Yeast" |
| 2 | tb | Sugar |
| 2 | ts | Salt |
| 1/2 | c | Water |
| 1/2 | c | Milk |
| 2 | tb | Shortening |
| 3 | | Beatened eggs *reserve 1 Tbls. of this |
In large mixer bowl, combine 2 cups flour, yeast, sugar and salt. Mix well.
In saucepan, heat water, milk and shortening until warm...shortening
doesn't have to melt. Add to flour mixture. Add eggs. Blend at low speed
until moistened: beat 3 mins.at med. speed. By hand, gradually stir in
enough remaining flour to make a firm dough. Knead on floured surface til
smooth and elastic, 5 to 8 mins. Place in greased bowl, turning to grase
top. Cover and allow to rise in a warm place til doubled, about 1 hr. Punch
down dough. Divide into 3 parts. On lightly floured surface, roll each part
into a 14-16 inch rope. On greased cookie sheet loosely braid from the
center to the ends. Pinch ends and tuck under to seal. Cover and allow to
rise til doubled. 30 mins. Brush with reserved Tbl. of egg and bake at 400
for 25 mins. or golden brown. Remove from cookie sheet......ENJOY !