Ingredients

2 packages (1/4 ounce each) active dry yeast

1 teaspoon plus 1/3 cup sugar, divided

4 cups warm water (110° to 115°), divided

1 cup nonfat dry milk powder

13-1/2 to 14-1/2 cups all-purpose flour, divided

6 large eggs, room temperature, beaten

1/2 cup butter, melted

1 tablespoon salt

Egg Glaze:

1 large egg

2 tablespoons water

Instructions

Step 1: In a large bowl, dissolve the yeast and 1 teaspoon of sugar in 1 cup of warm water. Let stand for five minutes until bubbly. Add the remaining 3 cups of water, milk powder, and 5 cups of flour. Mix until smooth. Cover and let rise in a warm place for about 20 minutes.

Step 2: Add eggs, melted butter, salt, and the remaining 1/3 cup sugar to the dough. Stir in enough additional flour to form a soft dough that is supple but not too sticky.

Step 3: Turn the dough onto a floured surface and knead for 8 to 10 minutes until smooth and elastic. Place it in a greased bowl and turn once to grease the top. Cover and let rise in a warm place until doubled in size, about 1 hour.

Step 4: Punch down the dough and turn it onto a lightly floured surface. Cut the dough in half, placing one half back in the bowl covered. Divide the remaining half into two equal portions and press each into a greased 10-inch springform pan.

Step 5: Divide the reserved dough into six pieces. Roll each into a 30-inch rope. Braid three ropes to make one braid and repeat with the other three. Place one braid around the edge of each pan, trimming and pinching ends to seal.

Step 6: Shape the dough scraps into two long thin ropes and form rosettes or crosses. Place one decoration in the center of each loaf. Cover and let the loaves rise until doubled, about 1 hour. Preheat oven to 350°F midway through rising.

Step 7: Whisk together the egg and water for the glaze. Brush over the loaves for a shiny finish. Bake for 50 to 60 minutes or until golden brown. Remove breads from pans and cool on wire racks.

Tips & Variations

Use a stand mixer with a dough hook to ease kneading and mixing, especially when adding eggs and butter.

Water temperature for dissolving yeast should be between 105° and 115°F to activate yeast without killing it.

For a sweeter bread, increase sugar slightly or add a teaspoon of vanilla extract to the dough.

Decorate with additional dough shapes or colored sprinkles before baking for festive flair.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, instant yeast can be used. Reduce the water slightly and add the yeast directly to the dry ingredients without proofing.

How can I tell when the bread is fully baked?

The bread is done when it is golden brown and sounds hollow when tapped on the bottom. A thermometer inserted into the center should read about 190°F.