Easter Bread

• 6 egg yolks
• 1 1/2 lb. butter
• 1/2 tsp. salt
• 1 c. sugar
• 1 c. milk
• 1 (2 oz.) cake yeast
• 1 oz. apricot brandy (to your preference)
• 1 grated orange rind and juice
• 1 tsp. vanilla
• bread flour

1. Warm butter, sugar and milk to 105u0b0.
2. Dissolve yeast in a little warm water and mix with warm milk mixture.
3. Beat egg yolks and add to milk mixture.
4. Add other ingredients and blend.
5. Mix in 4 cups and blend until smooth.
6. Add enough extra flour to make dough workable.
7. Knead dough and let rise in a warm spot until double (about 1/2 hour). Punch down and shape into one large loaf or two smaller loaves.
8. Let rise again until double in size.
9. Bake at 300u0b0 for 10 minutes, then bake at 325u0b0 for about 55 minutes until nicely browned.
10. Check smaller loaves early to see if done.

egg yolks, butter, salt, sugar, milk, cake yeast, apricot brandy, orange rind, vanilla, bread flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=834453 (may not work)