My sister made this years ago and I've always loved this recipe. She served it warm from the oven with a spicy salami as an appetizer. It raises in the refrigerator overnight so it's easy to time to be done when guests arrive.
2 packages dry yeast
2 c. warm water (105° to 115°)
½ c. sugar
½ c. plus 2 T. soft butter
2 t. salt
1 egg
1 c. instant dry milk
6 ½ to 7 c. flour
- Dissolve the yeast in the water.
- Add the sugar, butter, salt, egg and milk solids and 3 c. flour.
- Beat with an electric beater at low speed.
- Mix until moistened.
- Beat at medium speed until smooth (about 1 minute)
- Stir enough of remaining dough to make dough easy to handle.
- Knead a few minutes.
- Put in a large greased bowl, turn once to coat, and cover with plastic wrap.
- Put immediately in the refrigerator.
- Chill 8 hours or overnight (I love this!).
- After removing from the refrigerator, DO NOT punch down.
- Cut in half. Cut each half in to three pieces. Make 2 braids. Place on a sheet pan lined with foil and then a silpat matt.
- Brush with melted butter.
- Cover and let rise 1½ to 2 hours.
- Bake at 350° for 20 to 25 minutes or until golden brown. Bake to the internal temperature of 195 degrees. Watch carefully that they don't over brown. Place foil over the top if they get too brown.
