Recipe: Butter Braid (3 tier)

BUTTER BRAID

1 cup milk
1/2 cup butter
1/3 cup sugar
2 teaspoons salt
2 packages active dry yeast
1/4 cup water (105-115 degrees F)
3 egg, beaten
6 cups flour or as needed, divided use
Melted butter (for brushing
Poppy or sesame seeds
1 egg mixed with 1 tbsp water

Scald milk and pour it over 1/2 cup butter, sugar, and salt; set aside to cool.

Sprinkle yeast into the 1/4 cup warm water. Let stand for a few minutes, then stir until dissolved. Stir into the cooled milk mixture. Add beaten eggs and 3 cups flour. Beat until smooth.

Stir in rest of the flour to make a stiff dough. Turn onto a lightly floured board and knead well. Put in a greased bowl cover and let rise until doubled in bulk.

Punch down and turn out onto board. Divide in half. Cut one half dough into 3 equal parts and roll out into strips 18-inches long. Braid. Place on greased cookie sheet. Divide two thirds of the remaining dough into 3 equal pieces and braid. Place over first braid. Form remaining dough into braid and lay over first 2 braids.

Brush all with melted butter and sprinkle with seeds. Let rise until doubled.

Brush with the egg-water mixture.

Bake in a preheated oven (375 degrees F) for 30 to 35 minutes. Brush twice with egg mixture while baking.