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Divide dough in half. Shape each half into a ball and form braid. +Cover braids and let rise in warm place (80 to 85 degrees F.) until doubled, about 2 hours. Bake in preheated 350 degree F. oven until golden brown, 30 to 35 minutes. Blend together, 1 egg and, 1 tablespoon milk. During last 10 minutes of baking, brush top of braids with egg-milk mixture and sprinkle with candy nonpareils, if desired. Remove from pans and place on wire rack to cool.
-FTo form each rectangular Braid - From one large ball of dough, remove a smaller ball about 2 inches in diameter and reserve. Divide large ball into thirds. Shape each third into 18 inch long strips. Braid strips loosely together, tuck ends under and fit into greased 8‘/j X 4Vi inch loaf pan. Divide reserve smaller ball into fourths.
Shape each fourth into a 6 inch long strip. Wrap each of 2 raw eggs with 2 strips of dough, forming a cross. Tuck eggs into braid.
TO FORM EACH ROUND BRAID. From one large ball of dough, remove a smaller ball about 3 inches in diameter and reserve. Divide larger ball of dough into thirds. Shape each third into 24 inch long strips. Braid strips loosely together. Place in greased 8 inch round cake pan. Tuck ends together to form continuous braid. Divide reserved smaller ball of dough into eighths. Shape each eighth into a 6 inch long strip. Wrap each of 4 raw eggs with two strips of dough forming a cross. Tuck eggs into braid.
Sewing Workshop. V.P.I. clothing specialist will conduct the workshop Wednesday, April 25, at 7:30 p.m. at the Episcopal parish hall in Washington.
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