Braided Easter Bread

This is a light and airy bread that is perfect to go along with your Easter dinner.  It is easy to make and one that your family will love.  This bread makes delicious French toast the next day.

Ingredients

1 pkg. yeast
1/4 c. warm water
1Tbs. sugar
1 1/3 c. milk
2/3 to 1 1/4 c. sugar (depending on how sweet you want your bread to be.)
1 tsp. salt
6 Tbs. butter
6 c. flour
1 tsp. vanilla
3 eggs, divided (Keep one egg to brush over the top of the dough if using the sliced almonds.)
1/3 c. sliced almonds (optional)

Directions

Oven temperature set at 350°.  Baking sheet lined with waxed paper. Grease or spray two 9 x 13-inch cake pans.

In a bowl, add water, yeast and 1 tablespoon sugar.  Stir to dissolve. Set in a warm location for about 10 minutes. This allows the yeast to bloom.

In a pot, combine milk, sugar, salt and butter.  Heat only until the mixture is lukewarm. Do not boil.  If the temperature goes over 110° or the milk will curdle.  The butter does not need to melt. Pour into a large bowl. 

Stir in 2 cups flour. Beat with a wooden spoon until smooth. 

Add in 2 eggs, vanilla and the yeast mixture.  Beat the mixture until smooth. This takes about 2 to 3 minutes.

Stir the remaining flour.  When the dough becomes too stiff to mix, turn the dough out onto a floured surface. Knead the dough, until the dough is for about 10 minutes until it is smooth and elastic. The dough should be slightly tacky, but not overly sticky that it sticks to your hand and your floured surface. 

Lightly grease, butter, or oil the bowl you made the dough in. Place the dough into the oiled bowl, turning once to ensure that all sides of the dough are lightly oiled. 

Cover with a tea towel and place in a warm location until doubled in size. This takes about 90 minutes, depending on how warm the location is. 

Punch the dough down, cover and let the dough rise again a second time. This will give you light and fluffy rolls. You can also skip this step if you are short on time.

Turn the dough out onto a lightly floured surface.  Divide the dough into 3 equal pieces. Roll each piece into a 16-inch rope. Place the dough rope onto your baking sheet. Repeat this step with the remaining 2 dough pieces, laying the dough side by side, close together. Press the dough together at one end. Braid the dough ropes together. Press the other end of the ropes together when you reach the end. Tuck both ends under to form a loaf. 

Cover with a tea towel. Place in a warm location until the dough has until doubled in size. This takes about an hour. 

In a bowl, beat one egg.  Brush the beaten egg over all the exposed surfaces of the dough braid.  Scatter the almonds over the top. Keep most of the almonds going down the middle of the dough. When the dough rises, the almonds will spread as the dough rises and then bakes. 

Bake 50 to 60 minutes, or until it is golden brown. The loaf should sound hollow when tapped. Cool 30 minutes before slicing.