3 cups sugar
1 cup milk, scalded
1/2 lb. butter, melted or 1/2 butter/lard
3 lb. all-purpose flour
1 tsp. salt
3 pkg. active dry yeast
1 tbsp. sugar
1 cup lukewarm water (105-115°F)
12 eggs

Dissolve yeast in lukewarm water with 1 tbsp. sugar. Set aside to proof for 5 minutes until yeast foams.

In a saucepan, heat milk until tiny bubbles form around edges of pan. Remove from heat. Add butter. Allow mixture to cool for 105-115°F.

Beat together sugar and eggs. Add flour, salt, butter and yeast mixture. Beat until well mixed and knead on a lightly floured surface until dough is smooth and elastic. Cover and let rise in a warm, draft-free place until doubled in size.

Bake in a preheated 375°F oven for about 40 minutes or until lightly browned.

To make a festive Easter bread, pinch out a small amount of dough. Tuck a hard boiled egg into the hollow. The eggs don't need to be fully boiled - bring them to a boil for just a few minutes and let sit in hot water for 10-15 minutes. The eggs will finish cooking while the bread is being baked. The eggs may be colored before baking.

The bread is wonderful buttered and toasted the following day, and makes delicious French toast or bread pudding.

Makes 6 loaves or about 4 dozen small rolls, depending upon size.

Submitted by: CM