1 pkg. yeast
1/4 c. warm water
6 tbsp. milk, scalded and cooled
4 c. flour
1 c. (2 sticks) butter
3/4 c. sugar
1/4 tsp. salt
4 eggs
Melted butter

In a bowl dissolve yeast in warm water. Add milk and enough flour, about 1/2 cup to make a soft dough. In another bowl combine butter, sugar, salt and eggs with electric mixer. Remove from mixer and add soft ball of yeast dough. Mix thoroughly. Gradually add 2 1/2 cups flour to make a medium dough that is neither too soft nor too stiff. Place in greased bowl and brush top of dough with butter. Cover with a damp cloth and set aside to rise until doubled in bulk, about 3 hours. Use remaining 1 cup flour to knead dough and to roll with bands into a "rope" shape. Place on a 14 x 17 inch greased cookie sheet and form "rope" of dough into an oval shape. The center should be about 7 x 12 inches. Connect ends of dough by dampening with water. Cover with a damp cloth and let rise until doubled in bulk, about 1 hour. (A bean may be placed in cake if desired.) Bake in 325 degree oven for 35 to 45 minutes or until lightly browned. Decorate by brushing top of cake with corn syrup and alternating 3 inch bands of purple, green and gold colored granulated sugar. (To color sugar add a few drops of food coloring to sugar, and shake in tightly covered jar until desired color is achieved.)