6 c. sifted flour
1- 2 oz. fresh yeast cake
1/2 c. warm water
pinch of sugar
1/2 lb. butter
4 eggs, plus one egg for egg wash
1 1/2 c. sugar
1 c. warm whole milk
rind from 2 oranges
Proof yeast in 1/2 c. warm water and a pinch of sugar.
Yeast should bubble.
Melt butter with milk in a saucepan. Remove from heat and allow to cool.
Make a well with flour; add eggs, sugar, butter and milk.
Mix by hand.
Add yeast and orange rind and mix until everything is incorporated.
Transfer dough to a large bowl; cover with wax paper and a dish towel. Place bowl in a warm place until dough is double in size.
Preheat oven 350 F.
Form two large or four small loaves and place on cookie sheets lined with parchment paper.
Beat remaining egg and brush on dough - you can add colored non-pareils if desired.
Sometimes I place uncooked, colored eggs in the center of the dough.
Allow bread to rise again in a warm place, uncovered for 40-60 minutes.
Bake for 35-40 minutes.
Cool and wrap in foil.
You can freeze it - be sure to wrap in plastic wrap over foil.
We like to serve it with sweet butter.
This recipe is from my great-grandfather on my mother's side.
