If bread were a dessert, this would be it. Delicious warm from the oven, but also tasty toasted the next day with butter and strawberry jam. For a sweeter bread, roll the ropes in cinnamon and sugar (1 c. sugar + 2 t. cinnamon) before braiding, brush with glaze and bake.

Prep time – 3 hours / Cook time – 25 minutes

  • 1 C. whole milk
  • 1/2 C. (1 stick) butter, cut into pieces
  • 1/2 C. sugar
  • 1/2 t. salt
  • 1 pckg. dry yeast
  • 1/2 C. warm water
  • 1 egg, beaten
  • 4 C. flour
  • 1 egg, beaten, with 2 t. water

Scald milk in medium saucepan. When bubbles form around the edges, turn off heat and add butter, sugar and salt. Let stand until butter melts. Stir a few times to make sure sugar is completely dissolved. Let this mixture cool. While milk is heating, sprinkle yeast over water in small bowl; stir to dissolve. Let stand 10 minutes until proofed.

Pour milk mixture into bowl of a stand mixer fitted with dough hook. Add yeast mixture and one beaten egg. Stir in enough flower, one half cup at a time, to form soft, slightly sticky dough. Lightly grease large bowl, add dough, turning to coat. Cover bowl with kitchen towel, and let dough rise until it has doubled in volume, about two hours.

Grease one large cookie sheet. Turn dough out onto lightly flowered surface, and knead until smooth, 2 minutes. Divide dough in half, and then divide each half into 3 equal pieces. Roll each piece out between hands and flowered surface, into 12 inch long rope shapes. Arrange 3 ropes side by side on cookie sheet. Braid ropes. Pinch ends together and tuck under loaf. Repeat process with 3 remaining ropes, place both braids on single cookie sheet. Cover with a kitchen towel and let rise until doubled in volume, about 1 hour.

Preheat oven to 350 degrees. Brush egg mixture over loaves and bake until golden brown, about 25 to 30 minutes. Let bread rest 15 minutes before slicing.