Servings: 1wedding size loaf, 2 large loaves, 3 medium loaves or 4 small loaves
Ingredients
2clukewarm water
3pkg or 3 tbsp. dry yeast or 1 cube50g fresh yeast
8cor more unbleached flour
1-1/2csugar
1-1/2tspsalt
1/2lb224g butter or margarine
4beaten eggs
1beaten egg for glaze
Instructions
Variation: add golden raisins during first kneading. Reduce sugar by 1/2 cup.
Mix water and yeast in a very large bowl. Add 3 c. flour and 1 c. sugar. Stir with a fork and let rise 30 minutes in a warm place.
Meanwhile, put the remaining flour, sugar and salt in another bowl. Add margarine or butter and cut with a knife until mixture resembles coarse meal.
At the end of 30 minutes, add 4 eggs to the yeast mixture and stir well (will decrease in volume).
Add flour/margarine mixture to the yeast mixture and knead in the bowl. If sticky, add up to 2 more cups of flour.
Knead well on floured board until smooth and elastic. Put in oiled bowl and cover with towel. Put in warm place and let rise 2 hours or until doubled.
Punch down. Knead lightly for a minute or two.
Divide into 1 to 4 parts depending on whether you want small, medium, large or wedding size loaves. Divide each part into 3 equal parts, roll into braids and braid, pinching ends. Place on an oiled or silicone-lined baking sheet(s). Cover and let rise in warm place as long as possible (3 - 5 hours).The longer you can let it rise without killing the yeast, the lighter it will be.
When the bread has finished rising, brush with the egg glaze and bake at 350F (180C) for 50-55 minutes (1 wedding size loaf), 45-50 minutes (2 large loaves), 30-45 minutes (3 medium loaves) or 30 minutes (4 small loaves).
This bread can be frozen for up to three months. Wrap in plastic wrap and heavy duty foil.