3 to 3 1/2 cups unsifted all-purpose flour, divided
1/4 cup sugar
1 tsp. salt
1 env. active dry yeast (or equivalent)
2/3 cup very hot tap water
3 tbsp. softened butter
2 eggs
1/4 cup (1/2 stick) melted butter
5 uncooked eggs, tinted
1 egg, beaten

In a large bowl electric mixer, beat the first four ingredients (1 cup flour, sugar, salt and yeast).

Slowly add the hot tap water and 3 tablespoons softened butter to the flour mix. Beat at medium speed 2 minutes, scraping sides occasionally.

Add 2 eggs and the next 1/2 cup of flour, beating mix till blended.

Beat in the next 1-2 cups flour... enough to make a soft dough.

Turn out onto a lightly floured surface; knead until bread is smooth and elastic (8 to 10 minutes). Cover with Saran or plastic wrap, then a towel; set aside for 20 minutes.

Punch down dough. Divide into 10 equal sections. Roll each into a rope. Twist pairs together to form 5 twisted ropes. Attach 4 to make a large circle. Put the 5th twist across the middle. Brush all with the melted butter.

Color 5 UNCOOKED eggs. Arrange them loosely on the bread. Cover all loosely with Saran or plastic wrap. Refrigerate AT LEAST 2 hours but no more than 24 hours.

TO BAKE:

Preheat oven to 350°F.

Beat the last egg. Uncover the bread and let stand 10 minutes at room temperature. Then brush with beaten egg. Bake at 350°F for 30 to 35 minutes until done. Cool.

Variation: Before shaping the bread into ropes, knead in 1/2 cup candied pineapple chunks and 1/4 cup pine nuts for fruited bread.

Submitted by: Nedra Ewart