1 1/2 c. milk
1/4 c. sugar
1 tbsp. salt
1/2 c. butter
1/2 c. warm water
2 pkg. active dry yeast
3 eggs
6 1/2 c. unsifted flour

In small saucepan, heat milk, just until bubbles start to form around edge of pan. Cool to lukewarm. Sprinkle yeast over water in large bowl, stirring until dissolved. Stir in milk mixture. Add 2 eggs and 3 cups flour. Beat with electric mixer until smooth, about 2 minutes. Gradually add 3 more cups flour, mixing with hand until dough is stiff enough to leave side of bowl. Turn out dough onto pastry cloth or board floured with remaining 1/2 cup flour.

Knead until smooth and elastic, about 10 minutes. Place in lightly greased bowl; turn dough over to bring up greased side. Cover with towel; let rise in warm place about 1 1/2 hours until double in bulk. Turn out dough onto lightly floured pastry cloth or board. Divide into quarters. Using palms of hands, roll three of the quarters into long strips. Braid; press ends together to seal. Grease pans (2 small 11 x 7-inch or 1 big 13 x 9-inch). Place on pans. Let rise 15 to 20 minutes. Brush top of braid with beaten egg.

Bake in 350°F oven for 40 to 45 minutes. (Recipe makes 2 small loaves or 1 big loaf.)