Easter Bread

Starting the dough
1 cup warm, not hot, water
2 pkgs, or cakes, yeast (Active, Dry or Compressed)
1 1/2 cups sifted all purpose flour

Into large mixing bowl, measure water (use cool to lukewarm for compressed yeast). Sprinkle or crumble yeast into bowl; stir until yeast dissolves. Add flour all at once. Stir until smooth. Cover bowl with wax paper and a towel. Let stand in warm place (85 to 90 degrees) 1 1/2 hour

Completing the dough
3/4 cup margerine
1 cup sugar
2 eggs unbeaten
1 egg white (save yolk for later)
4 teaspoons grated lemon rind
2 tablespoons lemon juice
about 3 1/4 cups sifted all purpose flour

With electric mixer at medium speed, beat shortening until creamy, add eggs, then gradually add sugar beating until smooth and fluffy. Stir in yeast mixture, lemon rind, and lemon juice. Add enough flour to make dough that can be handled easily. Place in greased large bowl; brush with melted shortening. Cover bowl with waxed paper and towel. Let rise untill double in bulk.

Turn dough onto floured board; kneed gently. Let rest 2 mnutes then divide dough in half; form each half into 2 ropes about 36" long. Grease large cookie sheet. Form loosely braided ring. Cover with cloth. Let dough rise till amost double in bulk. Bake at 350 degrees for 10 min. Beat yolk with milk. Brush on bread. Sprinkle with nonpareils. Bake about 20 min more or until done.

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