Ingredients: (Yield 1 Loaf)
- 2 packages (1/4 ounce each) active dry yeast
- 1 cup warm water (110° to 115°)
- 1/3 cup butter, softened
- 1/4 cup sugar
- 1 teaspoon salt
- 2 eggs
- 4-1/2 to 5 cups all-purpose flour
- 1 egg yolk
- 1 tablespoon cold water
- In a large mixing bowl, dissolve yeast in warm water. Add the butter, sugar, salt, eggs and 3 cups flour. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough.
- Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
- Punch dough down. Turn onto a lightly floured surface; divide into four pieces. Shape each piece into an 18-in. rope. Place ropes parallel to each other on a greased baking sheet. Beginning from the right side, 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 right side. Pinch ends to seal and tuck under.
- Cover and let rise until doubled, about 45 minutes. Beat egg yolk and water; brush over braid. Bake at 350° for 20-25 minutes or until golden brown. Remove from pan to a wire rack to cool.
- Set butter out and bring to room temperature. In blender whip together equal parts of butter and oil (I use canola). Whip till very creamy. Store in containers in the fridge... will stay soft and yummy!
- Variations: Honey Butter.... simply add in some honey in replace of some oil.
- Cinnamon Butter.... add in some brown sugar and cinnamon
- Garlic and Herb.... add in some garlic powder and herbs
3 cups chocolate chips (semi-sweet is the best!)½ lb. (2 sticks) butter, cut into chunks
- 4 ½ cups sugar
- ¼ tsp. cream of tartar
- 1- 12 oz. can evaporated milk
Cut into squares and serve. Keep refrigerated or at least in a cool place.Warning: Very rich- you must have a glass of milk or a cup of coffee. Eating more than 3 pieces at a time is known to give you sugar overload.