This was my grandmother’s recipe that I make every year for Easter. It’s great for breakfast with a cup of hot coffee. Plain or with butter, it’s delicious!
7 Cups flour, all-purpose
1 Cup sugar
1 Teaspoon Salt
1 Stick Unsalted butter
1 1/2 Tablespoons Olive Oil
1 Lemon Zest
1 Orange zest
1 Package yeast dissolved in 1/4 cup warm water + tablespoon of sugar (do this twice; I used Rapid Rise Yeast by Fleischmann’s) Note: 2 1/4 tsp = 1 packet of yeast.
1 can evaporated milk (scalded)
Prepare yeast mixture in two separate measuring cups. The yeast will foam up to about 2 cups. It will take time for the yeast to reach that level, but it should be ready by the time you need to add the yeast mixture to the rest of the recipe.
Scald Milk and Cool.
Melt butter and pour into mixer with sugar.
Add zest, eggs, oil, and mix.
Add cooled scalded milk.
Add Yeast mixture + 1/2 cup flour and salt on low speed.
Mix flour gradually.
Place in greased bowl and cover with plastic wrap.
Place in oven with light on and door shut (OVEN OFF) to allow for rising. Let it rise until it doubles in bulk. This works because I have a Dacor oven with a halogen light which speeds up the rising process.
Pull out of oven, pull of wrap, punch down, recover, place back in oven and let it rise until it doubles again.
Pull out of oven, braid the bread with oil on hands, place on greased pan, make slits in bread, cover with a towel, place in oven and let it double again.
Once doubled, pull out of oven, preheat oven to 325, bake for 30 minutes.
Five minutes before it is finished brush with egg wash (egg white plus 1 teaspoon of sugar).
Bake for five more minutes. You will know it is done if the bread sounds hallow when you knock on it.