5 1/2 cups all-purpose flour (5 1/2 to 6 1/2 cups)
3/4 cup sugar
1 teaspoon salt
2 packages Fleischmann's® Rapid Rise Yeast
1 cup milk
1/2 cup water
1/2 cup butter or margarine
3 eggs, at room temperature
1 egg yolk
Servings: 24 / Yield: 2 braids
1. Set aside 1 cup flour. In large bowl, mix remaining flour, 3/4 cup sugar, salt and undissolved yeast. Heat milk, water and butter until hot to touch (125º to 130ºF); stir into dry mixture. Mix in 2 eggs, 1 egg yolk and enough reserved flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest 10 minutes.
2. Divide dough into 6 equal pieces; roll each to 14-inch rope. Braid 3 ropes together. Pinch ends to seal. Repeat with remaining ropes. Place braids on greased baking sheets. Cover; let rise in warm, draft-free place until doubled in size, about 40 minutes.
3. Beat remaining egg with 1 tablespoon water; brush on braids. Bake at 375ºF for 25 minutes or until golden brown. Remove from baking sheets; cool on wire racks.
3/4 cup sugar
1 teaspoon salt
2 packages Fleischmann's® Rapid Rise Yeast
1 cup milk
1/2 cup water
1/2 cup butter or margarine
3 eggs, at room temperature
1 egg yolk
Servings: 24 / Yield: 2 braids
1. Set aside 1 cup flour. In large bowl, mix remaining flour, 3/4 cup sugar, salt and undissolved yeast. Heat milk, water and butter until hot to touch (125º to 130ºF); stir into dry mixture. Mix in 2 eggs, 1 egg yolk and enough reserved flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest 10 minutes.
2. Divide dough into 6 equal pieces; roll each to 14-inch rope. Braid 3 ropes together. Pinch ends to seal. Repeat with remaining ropes. Place braids on greased baking sheets. Cover; let rise in warm, draft-free place until doubled in size, about 40 minutes.
3. Beat remaining egg with 1 tablespoon water; brush on braids. Bake at 375ºF for 25 minutes or until golden brown. Remove from baking sheets; cool on wire racks.
