2 cups water
3 tablespoons butter
3 tablespoons lard
2-3 tablespoons sugar
1 tablespoon salt
3 eggs (reserve 1 yolk)
2 pkg active dry yeast
6 1/2 - 7 cups King Arthur Flour

In a small saucepan, heat together water, butter and lard, stirring until butter begins to melt and mixture is lukewarm.

In the bowl of an electric mixer, on low speed, mix sugar, salt, yeast and 2 cups flour until well combined. Stir in lukewarm water mixture and 3 eggs (set aside 1 egg yolk).

Beat for 2 minutes using the paddle attachment. Gradually add remaining flour, using as little flour as is required to make a dough which begins to pull away from the sides of the bowl.

Turn the dough out onto a clean, lightly floured work surface (a bread board or tavolini board works nicely, or alternatively, a large silicone sheet can be used).

TIP: Spread olive oil on your clean hands and remove rings and jewelry to keep dough from sticking. This enables you to use less flour and achieve a lighter, more tender loaf.

Fold the dough over on itself, toward you and push it away with the heel of your hands, giving it a quarter of a turn each time, in a gently rocking motion. Continue to knead the dough in this fashion for 8-10 minutes. Dust the board lightly with flour if needed, to prevent sticking, but try not to overdo. When the dough is smooth and elastic, transfer it to a large bowl which has been lightly greased with butter or olive oil and cover with plastic wrap. Place in a warm place (75-83F degrees), free from any drafts, until the dough has nearly doubled in bulk. The cooler the room, the longer it will take for this to occur, but on average, allow from 1 - 1 1/2 hours. The bowl can be placed on top of a refrigerator or hot water heater or in a gas oven with just the pilot lit to speed up the rising time.

When the dough fills the bowl and has nearly doubled in quantity, press one finger deeply into the dough and if the impression remains, it's ready for the next step.

Punch the dough down with your fist, folding the edges into the center, and pushing out as much of the air as possible in order to break up the larger gas pockets.

Have ready three loaf pans which have been greased with butter or olive oil and dusted with flour. Shake out any excess flour and discard.

Divide the dough into 9 equal pieces and roll each into ropes. Braid 3 of the pieces into one loaf, then 3 for the second loaf, etc. (Alternatively, you can just divide into three pieces of dough and form 3 oblong loaf shapes to be baked in loaf pans, skipping the braiding, but then you won't have festive Chale!)

Place loaves into the prepared loaf pans. Mix the egg yolk (which you saved from earlier) with 1 tablespoon water until combined. Brush this mixture over the dough to give it a shiny top.

Place loaves in a warm place and allow to rise a second time until nearly doubled in bulk.

Bake in a preheated 400 degree oven for 35-45 minutes or until loaf tapped underneath sounds hollow and bread is golden brown. Remove from oven and turn bread out onto wire racks to cool. Brush tops of loaves with butter while still warm, if desired.

Serve in thick slices with unsalted whipped butter for spreading.

Submitted by: CM