Ingredients

2 packages of Fleischmann's Yeast
1/2 cup warm water
2 teaspoons granulated sugar
2/3 cup instant dry milk powder
3/4 cup very warm water (or enough
to make 2 cups milk)
1/2 cup granulated sugar
1/2 cup vegetable oil
2 teaspoons salt
2 eggs
7-8 cups all-purpose flour

Sprinkle yeast over 1/2 cup warm water; gently stir in 2 teaspoons sugar. "Proof" the yeast (allow it to soften and foam). Meanwhile, mix milk powder with very warm water to make 2 cups milk.
In bread mixer, combine the prepared milk, 1/2 cup sugar, vegetable oil and salt. With bread mixer, at medium speed, gradually add 3 cups of the flour; then mix in eggs, one at a time.
Mix in prepared yeast liquid. Gradually add the rest of the flour to make a soft dough.
Allow to rise for 45 minutes or until double.
Turn out dough onto a lightly floured surface and roll into a large rectangle. Brush entire surface with Raspberry-Orange Butter (recipe follows), reserving some for later use.
Cut 1-inch slits on both long sides of rectangle. Braid slits and form to the desired shape.
Place on flat baking pan, lightly greased, or pan lined with parchment paper. Allow to rise until double, about 45 minutes. Bake at 375 degrees for 15 minutes or until golden brown.
Brush again with Raspberry-Orange Butter. Serve warm with additional prepared butter.

RASPBERRY-ORANGE BUTTER

1/2 pound (2 sticks) sweet cream
butter, softened
4 tablespoons raspberry preserves
1 teaspoon orange zest
2 tablespoons honey

Directions

Combine ingredients in medium mixing bowl and whip until smooth. Chill before serving.

Makes approximately 1 1/2 cups.