Salads For Easter

Braided Easter Bread

Braided Easter Bread

Ingredients

Serving Size : 24

• 4 3/4 cups all-purpose flour (4 3/4 to 5 1/4 cups)
• 3 tablespoons sugar
• 2 packages Fleischmann’s. Rapid Rise Yeast
• 1 1/2 teaspoons salt
• 1 cup very warm water (120 to 130:F)
• 1/3 cup butter or margarine – softened
• 4 eggs

Method

1. In large bowl, combine 1 1/2 cups flour, 2 tablespoons sugar, undissolved yeast and salt.
2. Add very warm water and butter; blend well.
3. Stir in 3 eggs, 1 egg yolk (reserve egg white) and enough remaining flour to make soft dough.
4. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes.
5. Cover; let rest on floured surface 10 minutes.
6. Divide dough into two equal pieces.
7. Reserve one piece.
8. Divide remaining dough into three equal pieces; roll to 12-inch ropes.
9. Place ropes on greased baking sheet; braid.
10. Pinch ends to seal.
11. Repeat with remaining dough to make second loaf
12. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.
13. Lightly beat reserved egg white, brush on loaves.
14. Sprinkle with remaining 1 tablespoon sugar.
15. Bake at 400:F for 20 to 25 minutes or until done; switch positions of sheets in oven halfway through baking time.
16. Cover with foil if needed during last 5 minutes to prevent excess browning.
17. Remove from sheets; cool on wire racks.
18. Cooking Time: 20 to 25 minutes
19. Yield: 2 Loaves