|Milk||1 Cup (16 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|Compressed yeast/1 tablespoon active dry yeast||1 Tablespoon (1 Tablespoon, 1 Cake)|
|Sifted all purpose flour||2 1⁄2 Cup (40 tbs)|
|Baking powder||1⁄2 Teaspoon|
|Butter/Margarine||3⁄4 Cup (12 tbs), melted and cooled|
|Eggs||4 , lightly beaten|
In a large bowl combine the lukewarm milk, half the sugar and the yeast.
Mix well and leave for about 10 minutes until frothy.
Sift the flour into the yeast liquid with the salt, remaining sugar and the baking powder then add the melted butterand the lightly beaten eggs.
Mix well together to form a sticky dough.
Turn the dough onto a floured surface and knead well for 5 minutes until the dough becomes smooth and satiny.
Form the dough into a ball and place in a greased bowl.
Cover with oiled plastic wrap and leave to rise for about 2 hours or longer until it has doubled in size.
Remove the dough and punch down on a lightly floured surface.
Knead for about 5 minutes.
Roll the dough into a strand approximately 18 inches long.
Coil it evenly onto a greased rectangular baking sheet.
If using the hard-cooked eggs, place in the spaces of the coil.
Coverthe dough with oiled plastic wrap and leave in a warm place to rise for about 1 hour or until it has doubled in size.
Brush the dough with egg wash made by lightly beating the egg yolk with the cream and then bake the bread in a moderate oven (350°F) for 30-40 minutes until it is well browned.
When the loaf is ready itwill sound hollow when the bottom is tapped.
Cool on a cake rack.