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DIRECTIONS:
Place 1/2 cp warm water in large warm bowl. Sprinkle in yeast;
stir until dissolved.
Add remaining water, sugar, margarine, salt, and 1-1/2 cp s flour;
blend well.
Stir in 3 eggs, 1 egg white (reserve 1 yolk), and enough remaining
flour to make soft dough.
Knead on lightly floured surface until smooth and elastic, about 6
to 8 minutes.
Place in greased bowl, turning to grease top. Cover let rise in
warm, draft-free place until doubled in size, about 30 to 45
minutes.
Punch dough down. Remove dough to lightly floured surface; divide
in half.
Set aside 1 half. Divide remaining half into 2 pieces, one about
2/3 of the dough and the other about 1/3 of the dough.
Divide larger piece into 3 equal pieces roll to 12-inch ropes.
Place ropes on greased baking sheet braid.
Pinch ends to seal. Divide remaining piece into 3 equal pieces.
Roll to 10-inch ropes; braid.
Place small braid on large braid. Pinch ends firmly to seal and
secure to large braid.
Repeat with remaining dough to make second loaf. Cover; let rise
in warm, draft-free place until doubled in size, about 30 to 45
Original recipe yield: 2 loaves. |
