I can't remember if I've posted this before or not. Now, keep in mind that this IS NOT my recipe. I got it from my mother who got it from one of her cookbooks. I can't remember which one- I want to say Pillsbury, but I'm not totally sure -so I'll try to rework the directions so that I don't violate copyright. But, again, NOT my recipe.
1 1/4 cups milk
1/2 cup butter
4 1/2 to 5 cups unbleached flour
2 tablespoons of sugar
2 teaspoons of salt
1 envelope active dry yeast
Heat milk and butter in small saucepan until very warm. Then, blend warm liquid, 1 1/2 cups flour, sugar, salt, yeast and eggs at low speed in a large bowl, just until moistened. Then, beat 2 minutes on medium speed. Stir in remaining flour to form stiff dough, working by hand. Knead on floured surface until smooth and elastic, about 5 minutes. Place dough in greased bowl, cover, and let rise in warm place until doubled in size (about 1 1/2 to 2 hours).
Grease cookie sheet. Punch dough and divide into 3 or 4 equal parts (depending on your braiding style). Shape dough into strips roughly 20 inches long and place on greased cookie sheet, pinching together the ends to seal. Braid the dough together. When finished, pinch the ends to seal. [I like to turn the ends under a bit to help make sure they don't come undone. I also think it helps with the looks of the loaf.] Cover, let rise in warm place until doubled, 45 to 60 minutes. Brush with egg wash. Bake in a 375degree oven for 35 to 40 minutes, unitl deep golden brown and loaf sounds hollow when thumped. Immediately remove to cooling rack.
So that's the braided egg bread I like to make for special occasions and get togethers. Let me know if you try it and what you think.