During the holidays, I sometimes make a couple of these golden loaves a day to give as gifts. Everyone in our family loves them any time of year. The recipe originated with one for Jewish challah, which I began making over a decade ago. —Marcia Vermaire Fruitport, Michigan

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Name: Celebration Braid
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 2 packages (1/4 ounce each) active dry yeast; 1 cup warm water (110&deg to 115°); 2 large eggs; 1/3 cup butter softened; 1/4 cup sugar; 1 teaspoon salt; 4-1/2 to 5 cups all-purpose flour; 1 large egg yolk; 1 tablespoon water

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INGREDIENTS

2 packages (1/4 ounce each) active dry yeast
1 cup warm water (110° ; to 115°)
2 large eggs
1/3 cup butter ; softened
1/4 cup sugar
1 teaspoon salt
4-1/2 to 5 cups all-purpose flour
1 large egg yolk
1 tablespoon water

loaf. (32 servi

INSTRUCTIONS

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NOTES

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Celebration Braid

2 packages (1/4 ounce each) active dry yeast
1 cup warm water (110&deg to 115&deg;)
2 large eggs
1/3 cup butter softened
1/4 cup sugar
1 teaspoon salt
 4-1/2 to 5 cups all-purpose flour
1 large egg yolk
1 tablespoon water

In a small bowl, dissolve yeast in warm water. In a large bowl, combine eggs, butter, sugar, salt, yeast mixture and 3 cups flour; beat on medium speed 3 minutes. Stir in enough remaining flour to form a soft dough., On a floured surface, knead dough until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch down dough. Turn onto a lightly floured surface; divide into four portions. Shape each into an 18-in. rope. Place ropes side by side on a greased baking sheet. Beginning at one end, braid dough by placing the first rope over the second rope, under the third and over the fourth. Repeat three or four times, beginning each time from the same end. Pinch ends to seal; tuck under., Cover with a kitchen towel; let rise in a warm place until doubled, about 45 minutes. Preheat oven to 350degrees., Whisk egg yolk with water; brush over braid. Bake until golden brown, 20-25 minutes. Remove from pan to a wire rack to cool.

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Nutrition

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Serving Size: 1 loaf. (32 servings
Recipe Makes: 1 loaf. (32

Calories: 883
Calories from Fat: 772 (87%)

Amt Per Serving		% DV

	Total Fat 85.8g	114 %
	Saturated Fat 46.7g	233 %
	Monounsaturated Fat 25.5g
	Polyunsanturated Fat 5.7g
Cholesterol 1218.5mg		375 %
Sodium 14677.5mg		506 %
Potassium 308.4mg		8 %
Total Carbohydrate 2.2g		1 %
	Dietary Fiber 0g	0 %
	Sugars, other 2.2g
Protein 28.5g		41 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 883

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