1.)
Melt the butter and add milk to make
it
lukewarm. Soak the yeast in ¼ cup
lukewarm
water with a teaspoon of sugar.
When
yeast is bubbly, add it to the flour
with
all the other ingredients, except the
one
egg white.
2.)
Stir together until moistened. Wait a
few
minutes, then work the dough until it
is
very smooth and doesn’t stick. It should
come
off the sides of the bowl. Dust top
with
flour.
3.)
Cover with a clean dish towel and let
it
rise until doubled in size. Place on a
floured
board and work into a smooth
ball.
Divide into three equal portions; let
them
rest about ten minutes, and then
shape
them into three 24 inch ropes.
4.)
Braid the ropes and place the braid
on
a large greased cookie sheet (shaping
it
into a wreath/ring). Cover and let rise
another
15 to 20 minutes. Preheat the
oven
to 375˚ Fahrenheit.
5.)
Brush wreath with the reserved egg
white
and bake for 30 to 45 minutes.
To
make it special, color five hardboiled
eggs.
When wreath is completely cooled
hollow
out five equally spaced spoon
sized
holes in the wreath and put the
colored
eggs into them.
|