Swiss Egg Braid

• 4 cups milk
• 2 packages dry yeast
• 1/3 cup warm water (105u0b0 to 115u0b0)
• 1/2 cup plus 2 tablespoons sugar, divided
• 14 1/2 to 15 cups all-purpose flour, divided
• 6 eggs, beaten
• 1 cup shortening, melted
• 2 teaspoons salt
• 1 egg yolk
• 1 teaspoon water
• Butter or margarine, melted

1. Scald milk; let cool to lukewarm (105u0b0 to 115u0b0). Dissolve yeast in warm water; let stand 5 minutes or until bubbly.
2. Combine milk, dissolved yeast, 2 tablespoons sugar, and 3 cups flour in a large bowl; stir well. Cover and let rise in a warm place (85u0b0), free from drafts, 1 hour or until doubled in bulk.
3. Stir mixture down. Add 4 cups flour, remaining 1/2 cup sugar, eggs, shortening, and salt; mix well. Gradually stir in enough remaining flour to make a stiff dough.
4. Turn dough out onto a floured surface; knead 10 minutes. Place in a greased bowl, turning to grease top; cover.
5. Let dough rise in a warm place (85u0b0), free from drafts, 1 hour or until doubled in bulk. Punch dough down; cover and let rest 10 minutes.
6. Divide dough into 4 equal portions. Divide each portion into 3 equal pieces. Shape each piece into a 12-inch rope. Braid ropes, pinching ends to seal. Place braided loaf in a greased 9- x 5- x 3-inch loaf pan. Repeat procedure with remaining 3 portions of dough.
7. Cover and repeat rising procedure 1 hour or until doubled in bulk. Combine egg yolk and water; beat well, and gently brush over top of loaves. Bake at 325u0b0 for 45 minutes or until loaves sound hollow when tapped. Remove bread from pans immediately; cool on wire, racks. Brush with melted butter.

milk, yeast, warm water, sugar, flour, eggs, shortening, salt, egg yolk, water, butter

Taken from www.myrecipes.com/recipe/swiss-egg-braid (may not work)