This is from the Better Homes & Gardens New Cookbook.
4¾-5¼ cups all purpose flour
1 package active dry yeast
1 1/3 cups milk
3 Tbsp sugar
3 Tbsp margarine or butter
½ tsp salt
- Combine 2 cups of flour and the yeast.
- In a saucepan, heat the milk, sugar, margarine, and salt until warm.
- Add to the flour mixture along with the eggs.
- Beat on low for 30 seconds, then on high for 3 minutes.
- Stir in as much remaining flour as possible.
- Kneed for 6-8 minutes.
- Shape into a ball and place in a lightly greased bowl, turning once to grease all sides.
- Cover and let rise in a warm place until double (about 60 minutes).
- Punch down and turn onto a lightly floured surface.
- Divide into six pieces. Cover and let rest 10 minutes.
- Lightly grease two 8x4x2 loaf pans.
- Roll all six pieces into long snakes. In two groups of three braid the loaves. Turn the ends under and place in the loaf pans.
- Cover and let rise until almost double (about 30 minutes).
- Preheat the oven to 375° so it is ready when the rise is done. Bake for 25-30 minutes. Remove from pans; cool.