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1
In a medium saucepan, heat milk, 1/2 cup water, margarine, sugar and salt to 120 (or very warm) stirring frequently.
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2
In a large mixer bowl, combine 3 cups flour and yeast.
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3
Add milk mixture to flour mixture.
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4
Beat for several minutes, then beat in the whole eggs.
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5
Add enough flour to make a dough that cleans the sides of the bowl.
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6
Turn out on a lightly floured surface.
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7
Knead until smooth, 5 to 10 minutes.
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8
Wash and grease a large bowl.
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9
Place dough in greased bowl and turn dough to grease top.
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10
Cover with plastic wrap and let rise in a warm place until double, about 45 minutes.
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11
Punch dough down.
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12
Turn out on a lightly floured surface.
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13
Divide dough in half.
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14
Grease a 15x10 inch baking sheet or two smaller baking sheets.
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15
Divide 1 piece of dough into 3 equal parts.
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16
Roll each into a rope about 12 inches long.
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17
On the baking sheet, braid the three parts, loosely fastening ends.
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18
Repeat with remaining dough.
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19
Cover and let ruse until light (braids will not be doubled).
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20
Preheat oven to 400.
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21
Make egg wash by mixing egg yolk and 2 tablespoons water just enough to combine.
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22
Brush braids with egg wash. Bake until bread is a deep golden brown and loaves sound hollow when tapped on the bottom, 30-40 minutes.
