Swiss Egg Braid
alt.bread.recipes/The Admiral/1999

1 pkg. yeast
2/3 cup warm water
2 tbsp. sugar
1 tsp. salt
2 tbsp. softened butter
3 eggs
2 1/2 to 3 cups flour
1 tbsp. water

Dissove yeast in warm water. Stir in sugar, salt, two of the eggs and 1 cup flour. Beat until smooth.

Stir in 1 3/4 cup flour to make a smooth dough. Turn onto lightly floured board and knead 8-10 minutes, until smooth and elastic. Add only enough of the remaining flour to keep the dough from sticking.

Shape into ball; place in large greased bowl, turning to coat all over with shortening. Cover and let rise in warm place 1 1/4 hour or until doulbe in bulk.

Punch down; divide into 3 equal pieces. Roll each piece to a 15 inch log. Place logs side by side on a large greased sheet. Pinch ends together at one end to fasten, then braid loosely, being careful not to stretch the dough. Pinch ends to seal.

Tuck ends under. Brush salad oil over top of braid. Cover, and let rise 45 minutes or until doubled.

Preheat oven to 375F.

Beat remaining egg with the cold water and brush over braided loaf. Bake 30 minutes or until golden.