Egg braid bread

Yield: 6 servings

Measure Ingredient
4 To 4 1/2 cups all-purpose flour
2 packs "Instant Dry Yeast"
2 tablespoons Sugar
2 teaspoons Salt
½ cup Water
½ cup Milk
2 tablespoons Shortening
3 Beatened eggs *reserve 1 Tbls. of this

In large mixer bowl, combine 2 cups flour, yeast, sugar and salt. Mix well. In saucepan, heat water, milk and shortening until warm...shortening doesn't have to melt. Add to flour mixture. Add eggs. Blend at low speed until moistened: beat 3 mins.at med. speed.

By hand, gradually stir in enough remaining flour to make a firm dough. Knead on floured surface til smooth and elastic, 5 to 8 mins.

Place in greased bowl, turning to grase top. Cover and allow to rise in a warm place til doubled, about 1 hr. Punch down dough. Divide into 3 parts. On lightly floured surface, roll each part into a 14-16 inch rope. On greased cookie sheet loosely braid from the center to the ends. Pinch ends and tuck under to seal. Cover and allow to rise til doubled. 30 mins. Brush with reserved Tbl. of egg and bake at 400 for 25 mins. or golden brown. Remove from cookie sheet......ENJOY ! Submitted By BARRY WEINSTEIN On 04-04-95

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