Latil’s Braided Bread

Makes 1 loaf

2 1/2 cups all-purpose flour, divided

1/4 cup white sugar

1 teaspoon salt

1 (.25 ounce) package active dry yeast

2/3 cup milk

2 tablespoons butter

2 eggs

2 tablespoons butter, melted

In a large bowl, combine 1 cup flour, sugar, salt and yeast; stir well. Combine 

milk and butter in a small saucepan; heat until milk is warm and butter is softened 

but not melted.Gradually add the milk and butter to the flour mixture; stirring 

constantly. Add two eggs and 1/2 cup flour; beat well. Add the remaining flour, 1/2 

cup at a time, stirring well after each addition. When the dough has pulled together, 

turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 

minutes.  Lightly oil a large bowl, place the dough in the bowl and turn to coat with 

oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, 

about 1 hour.  Deflate the dough and turn it out onto a lightly floured surface. 

Divide the dough into two equal size rounds; cover and let rest for 10 minutes. Roll 

each round into a long roll about 36 inches long and 1 1/2 inches thick. Using the 

two long pieces of dough, form a loosely braided ring. Seal the ends of the ring 

together. Preheat oven to 350 degrees F (175 degrees C). Place loaf on a buttered 

baking sheet and cover loosely with a damp towel. Place loaf in a warm place and 

let rise until doubled in bulk, about 45 minutes. Brush risen loaf with melted butter.  

Bake in preheated oven for 50 to 55 minutes, or until golden.