Easter Bread - flour

Method

• Put flour into a large tub or pan and make a hole in the middle of the flour.
• Heat the milk and margarine on the stove but do not let it boil.
• Remove from the stove and add sugar and salt.
• Beat eggs in a separate bowl.
• Add vanilla to the eggs.
• Dissolve the yeast in 5 cups of warm water.
• Pour yeast into flour.
• Add egg mixture to flour.
• Add in milk mixture slowly.
• Knead flour mixture until it blisters and is smooth.
• (use oil on your hands if the dough is sticky).
• Cover the dough with plastic wrap and then cover it with a blaket or dish towels.
• Let the dough raise in a warm place for about an hour (should double in size).
• Pan the dough into braided loaves.
• Cover the loaves and let them raise another hour.
• Preheat oven to 275 degrees.
• Bake for about 20 minutes (may want to turn the pan after 10 minutes).
• After the bread is golden brown beat one egg with a few tablespoons of water and brush the egg wash on the top of the loaves.
• Put loaves back in the oven for 2 minutes.