Easter Egg Braid

• 1/4 c. lukewarm water
• sugar
• 1 pkg. active dry yeast
• 4 oz. jar maraschino cherries
• 1 tsp. salt
• 1 c. scalded milk
• 1/4 c. soft shortening
• 1 egg, beaten
• 3 1/2 to 4 c. flour
• 4 hard-cooked colored eggs (tint with food coloring)
• 1 Tbsp. soft butter
• 1 c. sifted powdered sugar
• 2 Tbsp. milk
• 1/4 tsp. vanilla

1. Combine water, 1 teaspoon sugar and yeast in small bowl; let stand 5 minutes.
2. Drain and chop cherries.
3. In large bowl, combine milk, salt, shortening, egg and 1/4 cup sugar.
4. Add about half the flour and beat until smooth.
5. Stir in yeast and cherries.
6. Add flour gradually to form a very stiff dough.
7. Turn dough onto a heavily floured board and knead until smooth and no longer sticky. Place in greased bowl; cover and let rise in warm place until doubled in bulk.

water, sugar, active dry yeast, maraschino cherries, salt, milk, soft shortening, egg, flour, eggs, butter, powdered sugar, milk, vanilla

Taken from www.cookbooks.com/Recipe-Details.aspx?id=338103 (may not work)