Spring Holiday Braid
6 1/2 Cups Flour, All-purpose
1/2 Cup
Sugar
4
Teaspoons Instant Yeast
1 Tablespoon Grated Lemon Peel
1 1/2 Teaspoons Salt
1/2 Teaspoon Nutmeg
3/4 Cup
Whole Milk
1/2 Cup
Water
1/3 Cup
Butter -- softened
3 Large Eggs
1 Large Egg White -- lightly beaten
Sugar
In mixer
bowl, combine 2 cups flour, 1/2 cup sugar, yeast, lemon peel, butter, salt and
nutmeg.
Heat milk
and water until very warm (120° to 130°); using paddle attachment, stir into
dry ingredients. Stir in 3 eggs and
enough remaining flour to make a soft dough.
Change to
dough hook and knead 6 minutes. Cover
and let rest 10 minutes.
To shape:
- Divide dough in half; set aside half. Divide 1 half into 4 equal pieces; roll 3 pieces into 14" ropes. Place on greased baking sheet and braid. Pinch ends firmly to seal.
- Divide remaining dough into 3 equal pieces; roll each piece into a 9" rope. Braid. Place the small braid on the large braid; pinch ends to seal and to secure to the large braid.
- Repeat with remaining dough to make 2 finished braids.
- Or divide into 6 equal pieces; braid 3 together for each loaf.
Cover and
let rise in a warm place until doubled, about 25-30 minutes.
Brush braids
with egg white. Sprinkle with
sugar. Bake at 350° for 35-45 minutes or
until done; if needed, cover with foil during last 10 minutes.
Remove from
pan; let cool on wire racks.
2012
Cost: $2.35 or $1.18 per loaf
"2 Coffeecakes"
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