Italian Easter Bread - cooking recipe

Ingredients

2 pkg. dry yeast
1/2 c. very warm water
1 c. milk
3/4 c. butter (1 1/2 sticks)
1 c. sugar
1/2 tsp. salt
6 eggs
7 1/2 to 8 1/2 c. flour
4 hard-cooked eggs, dyed in Easter colors
melted butter for glaze

Preparation

Sprinkle water over yeast.
Stir to dissolve.
Let stand until bubbly, about 10 minutes.
Meanwhile, heat milk in a saucepan over low heat until lukewarm.
Beat together butter, sugar and salt in a large bowl until light and creamy.
Beat in eggs; beat well.
Add yeast mixture and warm milk.
Gradually add enough flour to make a soft dough.
Turn dough onto a floured surface.
Knead until smooth and elastic; about 10 minutes.
Use more flour if necessary to prevent dough from sticking.
Place dough in large greased bowl; turn to bring greased side up.
Cover and let rise in warm place, away from drafts for 1 hour or until double in bulk.
Punch dough down.
Turn out onto floured surface.
Knead lightly.
Divide dough into 12 equal pieces.
Braid 3 together.
Place on cookie sheet. Braid 3 more and place on top of the first braid.
Place a hard-cooked egg in center of top loaf.
Roll a piece of dough into a thin rope.
Place over egg like a cross.
Cover and let rise for 30 to 45 minutes.
Beat an egg yolk with 2 tablespoons water and brush over bread before baking.
Bake at 350\u00b0 for 25 to 30 minutes or until golden.
Brush with butter.