2 c. lukewarm water
3 pkg. yeast
8 c. flour
1 1/2 c. sugar
1 1/2 tsp. salt
2 sticks butter
5 eggs, beaten (reserve one egg for the glaze)

Mix water and yeast in a large bowl. Add 3 cups of flour and one cup of sugar. Stir with a fork and let rise a 1/2 hour in a warm place. Meanwhile in another bowl measure in 5 cups of flour, salt and 1/2 cup of sugar. Add butter and cut in with a pastry cutter until the mixture resembles a coarse meal.

At the end of the 1/2 hour add 4 beaten eggs to the yeast mixture and stir well. Add flour and butter mixture to the yeast mixture and mix together. If the dough gets sticky add up to 2 more cups of flour. Knead well on a floured board until dough is smooth and elastic.

Place dough in a well greased bowl, cover and let rise in a warm place for 2 hours or until dough has doubled. Punch down, and knead lightly for a minute or two.

Divide dough into parts and make the braids. This recipe will make 4 average loaves or 2 extra large loaves or 1 super large loaf.

Braid loaves and place in greased pans. Cover and let rise in a warm place as long as possible (3 or 4 or 5 hours is sufficient). This is important; the longer you let them rise (being careful not to kill the yeast) the lighter the loaves will be.

When the loaves are finished rising brush the tops with one beaten egg and bake at 350 degrees for 45 minutes.