Title: Egg braid
 Categories: Breads, Famfavorite
      Yield: 15 Servings
 
  6 1/2 c  FLOUR (BREAD FLOUR PREFERED)
      1 pk YEAST
      2 c  MILK
      2 tb BUTTER
      2 tb SUGAR
      2 ts SALT
      2 x  EGGS
 
  PUT 3c FLOUR AND THE YEAST IN A LARGE MIXING BOWL - MIX WELL. PLACE
  MILK, BUTTER, SUGAR AND SALT IN A SAUCE PAN AND HEAT TO 115 DEG F.
  ADD LIQUID TO DRY MIX AND BEAT 2 MIN. AT MEDIUM SPEED. ADD FLOUR 1/2
  c AT A TIME TO MAKE SOFT DOUGH. LET RISE IN GREASED COVERED BOWL TILL
  DOUBLED IN BULK. DIVIDE DOUGH IN HALF ROLL EACH HALF INTO A ROPE AND
  THEN BRAID. PLACE ON FLAT BAKING SHEET, COVER AND LET RISE FOR 20
  MINUTES. BAKE AT 375 DEG F. FOR ABOUT 30 MIN. OR TILL BREAD SOUNDS
  HOLLOW WHEN TAPPED ON TOP. COOL ON WIRE RACK AFTER BRUSHING WITH
  MELTED BUTTER.