Ingredients:

4 3/4 cups all-purpose flour, divided, plus more as needed
3 tablespoons sugar, divided
2 packages rapid rise yeast
1 1/2 teaspoon salt
1 cup very warm water (120 to 130 degrees F)
1/3 cup butter or margarine — softened
4 eggs, 1 divided

Directions:

In large bowl, combine 1 1/2 cups flour, 2 tablespoons sugar, undissolved yeast and salt. Add very warm water and butter; blend well. Stir in 3 eggs, 1 egg yolk (reserve egg white) and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest on floured surface 10 minutes.

Divide dough into two equal pieces. Reserve one piece. Divide remaining dough into three equal pieces; roll to 12-inch ropes. Place ropes on greased baking sheet; braid. Pinch ends to seal. Repeat with remaining dough. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.

Lightly beat reserved egg white, brush on loaves. Sprinkle with remaining 1 tablespoon sugar.

Bake at 400degrees F for 20 to 25 minutes or until done; switch positions of sheets in oven halfway through baking time. Cover with foil if needed during last 5 minutes to prevent excess browning. Remove from sheets; cool on wire racks.

This recipe from CDKitchen for Braided Easter Bread serves/makes 24