Easter "Baskets" Bread - cooking recipe

Ingredients

6 1/2 - 7 1/2 cups unsifted flour
1/4 cup water
1 cup sugar
1/4 cup Fleischmann's margarine
2 packages Fleischmann's active dry yeast
3 eggs (at room temperature)
1 cup milk
8 hard-boiled eggs
colored sprinkles (optional)

Preparation

In a large bowl throughly mix 2 cups flour, sugar, salt and undissolved Fleischmann's Active Dry Yeast.
Combine milk, water and Fleischmann's Margarine in a saucepan.
Heat over low heat until liquids are very warm (120 F- 130 F).
Margarine does not need to melt.
Gradually add liquids to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
Add 3 eggs and 3/4 cup flour.
Beat at high speed 2 minutes, scraping bowl occasionally.
Stir in enough additional flour to make a soft dough.
Turn out onto lightly floured board; knead until smooth and elastic, about 8 to 10 minutes.
Place in greased bowl, turning to grease top.
Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour.
Punch dough down; turn out onto lightly floured board.
Divide dough into 8 equal pieces.
Take about 1/4 of each piece and set aside.
Shape larger pieces into round balls.
On greased baking sheets, press large pieces of dough down into circles, about 1/2 inch thick.
Place a hard-cooked egg in center of each.
Divide each of the remaining 8 pieces of dough in half.
Shape each into 2 ropes, cross in an\"X\" over each egg and tuck underneath dough.
Cover; let rise.
Keep free from draft, until doubled in bulk.
Sprinkle\"baskets\" with colored nonpareils.
Bake at 350 F degrees for 20 to 25 minutes.
Remove from baking sheets and serve cooled with whipped butter or jelly.