Braided Butter Loaf

Dissolve yeast and 1 teaspoon sugar in the warm water. Set aside. Cream butter and remaining 4 1/2 tablespoons sugar; stir in milk; add eggs and vanilla. Beat well. Add the yeast mixture.

Combine flour and salt; add 1 cup at a time to the batter. Beat well after each addition. Dough will be very soft. Cover and refrigerate overnight or for several hours.

Divide dough in two. Divide each half into three parts. Flour hands and roll each section into strips about 18″ long. Braid to form 2 loaves.

Place in greased loaf pans, 12×3.5×2.5″. Let rise until double. Bake at 375 degrees F for 30 minutes or until done. Turn out of pans and, while still warm, frost with powdered sugar icing and sprinkle with nuts. Tastes even better served with butter.