Heat 3c water in a saucepan with reconstituted butter to melt but do not boil! In a very large bowl dissolve sugar in water/butter mixture and then add yeast. Proof yeast (about 10 minutes) until mixture is bubbly and add in 4c flour, mixing well. Add in 2c flour followed by each egg, beating well after each addition. Add remaining flour until the dough pulls together and is not sticky.

Turn out dough onto a floured board and knead until dough is elastic (8-10 mins) and then place into a well oiled bowl and cover with a damp cloth. Let dough rise for 1 hour, then punch down and let rise again for 40 minutes. You can lessen the time if the dough has risen to where it is doubled in size.

After the second rise, divide the dough into 3 equal pieces. Preheat oven to 350. Set 2 aside and cover them. Divide the reserved piece into 3 pieces and roll them out to equal thickness (1-2" diameter) and line them up next to one another. Press the ends together at the top and tuck it under and then braid down the length of the dough, tucking the ends under as you did the top.

If you like brush the top with an egg glaze (1 egg + 1T water) and set aside. Repeat braiding with the 2 remaining dough balls. Place loaves onto greased cookie sheets and bake 40-50 minutes or until the loaves sound hollow when tapped.