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Ingredients
- 5 cups flour
- 12 cup sugar
- 1 12 cups hot water
- 2 14 teaspoons yeast
- 1 12 teaspoons salt
- 2 eggs
Method
- Combine 2 cups flour, yeast, sugar and salt in a large bowl.
- Stir well and add soft butter.
- Add hot tap water all at once.
- Beat with mixer at high speed for 1 minute.
- Stir in remaining flour with a wooden spoon.
- Turn out on floured board in a ball.
- Knead 5-10 minutes or until smooth and elastic.
- Cover with plastic wrap and a towel and let rest for 15-20 minutes.
- Punch down.
- Divide dough in half and shape each into a braid.
- Place in two greased 9 inch cake pans.
- Brush surface of dough with salad oil.
- Cover pans loosely with plastic wrap.
- Refrigerate 2-24 hours.
- When ready to bake, remove from fridge, uncover and let stand 10 minutes.
- Bake at 375F for 30-35 minutes.
- Remove from pan and immediately brush with butter.
