Easter Bobka Bread

Makes 3 loaves. Grease and flour three bread pans.

2 cups milk, scalded and warm
1 1/2 Sticks melted butter
3/4 Cups Sugar
1/2 Teaspoon salt
1 Teaspoon vanilla extract
2 Packages dry yeast (or the rapid rise yeast)
6 Egg yolks [discard or save the whites for other uses]
6 Cups all purpose flour (or bread flour if you prefer)

Combine ingredients. Knead in a mixer or knead by hand for about 15 minutes until dough is shiny and elastic.  After all the flour has been added, continue to knead for approximately 2 minutes until the dough is smooth and satiny, not sticky.

1. The amount of flour called for in a recipe is always approximate. It is best to start with a smaller amount of flour and slowly add more while kneading to achieve a smooth, satiny textured dough.
2. With a stand mixer, soft doughs may climb over the collar of the dough hook. This indicates the dough needs more flour. The sooner all the flour is added, the less likely the dough is to climb the hook. Try starting with all but the last cup of flour in the initial mixing process. Then add the remaining flour as quickly as possible, never exceeding the total amount given in the recipe. Shape the dough into a ball and place in an oiled bowl. Brush the top of the dough with additional oil to prevent a crust from forming while rising. Cover the bowl with a towel or plastic wrap and let rise in a warm (70 degrees F to 85 degrees F) place, free from drafts. Cover and let rise in a warm place until double in volume. Punch down and let rise a second time (unless you use rapid rise yeast, then you can omit the second rising).

Punch down and divide into three portions and form loaves. Cover each bread pan and let rise in a warm place.

TOPPING: 1/4 cup sugar, 1/4 cup four, 1/2 stick butter. Cut the butter into the dry mix until it is like coarse cornbread. Sprinkle liberally on the top of each loaf before they rise the final time.

Put a cookie sheet on the rack below the rack for the baking bread as some of the topping mix will melt and run down onto the bottom of the oven creating smoke. Bake at 325 degrees for 30 to 45 minutes, depending on your oven.

To avoid over browning, put aluminum foil tents over loaves, shiny side up, when the loaves have reached their desired color, usually within the first half hour of baking.

Remove from oven, and immediately remove loaves to a wire rack to cool for about 30 to 45 minutes. Place loaves in plastic bags to prevent them from drying out once they are cool.