Ingredients
2 packages (1/4 ounce each) active dry yeast1 cup warm water (110° to 115°)2 large eggs1/3 cup butter, softened1/4 cup sugar1 teaspoon salt4-1/2 to 5 cups all-purpose flour1 large egg yolk1 tablespoon water
Preparation
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 350°.
Whisk egg yolk with water; brush over braid. Bake until golden brown, 20-25 minutes. Remove from pan to a wire rack to cool.
