2 c. milk
1 c. sugar
1/4 c. butter
1 tsp. salt
2 pkgs. dry yeast
1/2 c. lukewarm water
2 eggs
8 1/2 - 9 c. sifted flour

Scald milk, stir in sugar, butter and salt. Cool to lukewarm.

Sprinkle yeast on lukewarm water; stir to dissolve. Add yeast, eggs and 2 cups flour to milk mixture. Beat with electric mixer or spoon until smooth.

Gradually add enough of remaining flour a little at a time to make a soft dough that leaves the sides of the bowl. Turn onto lightly floured surface and knead until smooth and satiny (9-10 minutes).

Place in lightly greased bowl, turn dough over to grease top. Cover and let rise in warm place until doubled, 1 - 1 1/2 hours.

Divide dough into fourths. Divide each part into thirds. Roll each into a 10 inch strip. Braid three strips together. Place on greased baking sheets. Let rise until doubled. Bake at 375 degrees for 20-25 minutes or until golden. While warm drizzle with almond glaze.

ALMOND GLAZE:

2 c. sifted powdered sugar
3 tbsp. milk
1/2 tsp. almond flavoring

Decorate with silver dragees, pecan halves, red and green cherries.