Easter Egg Braid - cooking recipe

Ingredients

1/4 c. lukewarm water
sugar
1 pkg. active dry yeast
4 oz. jar maraschino cherries
1 tsp. salt
1 c. scalded milk
1/4 c. soft shortening
1 egg, beaten
3 1/2 to 4 c. flour
4 hard-cooked colored eggs (tint with food coloring)
1 Tbsp. soft butter
1 c. sifted powdered sugar
2 Tbsp. milk
1/4 tsp. vanilla

Preparation

Combine water, 1 teaspoon sugar and yeast in small bowl; let stand 5 minutes.
Drain and chop cherries.
In large bowl, combine milk, salt, shortening, egg and 1/4 cup sugar.
Add about half the flour and beat until smooth.
Stir in yeast and cherries.
Add flour gradually to form a very stiff dough.
Turn dough onto a heavily floured board and knead until smooth and no longer sticky. Place in greased bowl; cover and let rise in warm place until doubled in bulk.