Latil's Braided Bread

Makes 1, 1 pound loaf

 

2 1/2 cups all-purpose flour, divided

1/4 cup white sugar

1 teaspoon salt

1 (.25 ounce) package active dry yeast

2/3 cup milk

2 tablespoons butter

2 eggs

2 tablespoons butter, melted

 

 In a large bowl, combine 1 cup flour, sugar, salt and yeast; stir well. Combine

milk and butter in a small saucepan; heat until milk is warm and butter is softened

but not melted.Gradually add the milk and butter to the flour mixture; stirring

constantly.

Add two eggs and 1/2 cup flour; beat well. Add the remaining flour, 1/2

cup at a time, stirring well after each addition. When the dough has pulled together,

turn it out onto a lightly floured surface and knead until smooth and elastic, about 8

minutes.

Lightly oil a large bowl, place the dough in the bowl and turn to coat with

oil. Cover with a damp cloth and let rise in a warm place until doubled in volume,

about 1 hour. Deflate the dough and turn it out onto a lightly floured surface.

Divide the dough into two equal size rounds; cover and let rest for 10 minutes. Roll

each round into a long roll about 36 inches long and 1 1/2 inches thick. Using the

two long pieces of dough, form a loosely braided ring.

Seal the ends of the ring together. Preheat oven to 350 degrees F (175 degrees C). Place loaf on a buttered baking sheet and cover loosely with a damp towel.

Place loaf in a warm place and let rise until doubled in bulk, about 45 minutes. Brush risen loaf with melted butter.

Bake in preheated oven for 50 to 55 minutes, or until golden.