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1
Preheat oven to 350 degrees.
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2
Measure flour into a bowl; set aside.
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3
In a large bowl, combine 1 1/2 cups of the flour, sugar, salt and yeast.
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4
Add butter and water and mix together with wooden spoon until well blended.
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5
Add eggs and as much of the rest of the flour as you can with the wooden spoon.
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6
When it gets too hard to mix, dump dough onto a cloth-covered board and knead for about 8-10 minutes. Using any flour left to keep the dough from getting sticky.
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7
The dough should look smooth and shiny.
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8
Place the dough in a greased bowl; turn once and cover it with a cloth or dish towel.
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9
Let rise in a warm place for 1 hour. Punch down dough.
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10
to make 2 loaves, cut dough in half. To make smaller loaves, cut dough into 6 or 8 pieces.
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11
To make loaf:
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12
Cut off 1/4 piece of the dough and set aside.
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13
Cut the remaining piece into 3 equal pieces.
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14
Roll each piece into a long 1-inch thick snake and braid.
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15
Place on a greased cookie sheet.
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16
Take reserved piece of dough and cut it into 3 equal pieces. Make each piece into 3 skinny braids and braid.
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17
Place smaller braid on top of larger braid and tuck ends under.
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18
Cover and let rise about 1 hour.
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19
Carefully brush with egg wash.
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20
Bake for 30 minutes and check color. If it is not browning evenly, turn loaf around.
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21
Let cook until golden.
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22
Loaf is done when it sounds hollow when tapped on bottom.
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23
Cool on a wire rack.
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24
This is best served warm or warm before serving.
