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