(Mary Straka’s Chistmas Tree Bread)

2 ½  cups warm water

4 pkgs dry yeast

2 eggs

1 cup butter melted

1 cup sugar

½ cup dry milk

2 tsp salt

8 cups white flour

Pour warm water into a large bowl. Sprinkle yeast into water. Let stand 5 minutes

Add eggs, butter, sugar, dry milk and salt and stir together.

Add 4 cups flour and mix.

Add additional 4 cups flour,  mixing and kneading as necessary.

Cover and refridgerate at least 2 hours. Overnight works.

When ready to bake:

Punch dough down. Divide in half.

Preheat over to °350.

Roll half of dough into a rectangle ¾ inch thick.

With pizza cutter or knife cut strips 1 inch wide.

Strips will be twisted and placed closely side by side on a large baking pan lined with parchment. To shape them into a Christmas tree start with the longest on the bottom. Cut and arrange progressively shorter and shorter twisted pieces of dough in a pyramid shape. Don’t forget a few short strips on the bottom to form the trunk.

Repeat with second half of dough for a second Christmas tree.

Bake until lightly brown, about 20 minutes.

Cover with icing and serve  immediately.

2/3 cup butter

4 cups powered sugar

3 tsp. almond extract

Green food coloring

water

Melt butter in a saucepan. Stir in powdered sugar and almond extract. Add water, 1 tablespoon at a time, and mix until smooth and consistency of a thick syrup. Add coloring one drop at a time and mix until desired you reach a green you like. Spread lightly over hot bread and serve immediately.