6 3/4 to 7 1/4 c. all-purpose flour
2 pkgs. active dry yeast
2 c. milk
1/4 c. sugar
1/4 c. butter
2 tsp. salt
3 eggs

In a large mixer bowl combine 3 cups flour and the yeast.

In a saucepan, heat milk, sugar, butter, and salt just until warm (115 to 120 degrees) and butter is almost melted; stir constantly. Add to flour mixture; add eggs. Beat on low speed of electric mixer for 1/2 minute, scraping sides of bowl constantly. Beat 3 minutes on high speed. Stir in as much of the remaining flour as you can, mix in with a spoon.

Turn out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough, that is smooth and elastic (6 to 8 minutes total). Shape into a ball.

Place into greased bowl; turn once to grease surface. Cover and let rise in a warm place until double (about 1 1/4 hours). Punch dough down; divide into thirds. Divide the remaining thirds of dough into 6 portions; shape into balls, into 16 inch ropes.

Line up 3 ropes, 1 inch apart, on a greased baking sheet. Braid loosely, beginning in middle and working toward ends. Pinch and turn under ends. Repeat with remaining 3 ropes.

Let braids rise, covered, until nearly double (about 1 hour). Bake braids in a 375 degree oven for 20 to 25 minutes or until done, covering with foil the last 5 minutes to prevent over browning. Makes 2 braids.