Old World Easter Bread
3 cups all-purpose flour (3 to 3 1/2 cups)
1/3 cup sugar
1 package Fleischmann’s® Active Dry or Rapid Rise
Yeast
2 teaspoons grated orange peel
1/2 teaspoon salt
1/4 teaspoon ground mace
1/3 cup milk
1/3 cup water
1/3 cup butter or margarine
1 egg — at room temperature
Orange Frosting or Honey Orange Glaze
HONEY ORANGE GLAZE
2 tablespoons honey
1 tablespoon orange juice
ORANGE FROSTING
1 1/2 cups confectioners’ sugar
1 1/2 tablespoons orange juice (1 1/2 to 2 tablespoons)
In large bowl thoroughly mix 1 cup flour, sugar, undissolved yeast, orange
peel, salt and mace.
Heat milk, water and butter until very warm (120ş to 130şF). Butter does
not need to melt. Gradually add to dry ingredients. Beat 2 minutes at
medium speed of electric mixer, scraping bowl occasionally. Add egg and
1/2 cup flour. Beat at high speed 2 minutes, scraping bowl occasionally.
Stir in enough additional flour to make soft dough.
Knead on lightly floured surface until smooth and elastic, about 4 to 6
minutes. Place in greased bowl, turning to grease top. Cover; let rise in
warm, draft-free place until doubled in size, about 1 hour. (For Rapid
Rise Yeast, cover kneaded dough; let rest 10 minutes. Proceed with
recipe.)
Punch dough down. Turn out onto lightly floured surface. Remove 1/4 of
dough; roll to 18-inch rope. Reserve. Divide remaining dough into 2 equal
pieces. Roll each to 30-inch rope; join to make one long rope. Wrap long
rope loosely around small rope (Start wrapping at center of small rope and
work out to each end.) Pinch ends to seal. Place loaf on greased baking
sheet. Curve ends to make horseshoe shape. Cover; let rise in warm,
draft-free place until doubled in size, about 30 minutes. *(see notes)
Bake at 350şF for 35 minutes, or until done. Remove from pan and cool on
wire rack. Brush with Honey Orange Glaze, if desired.
____________________
Honey Orange Glaze: Combine 2 tablespoons honey and 1 tablespoon orange
juice in small saucepan. Stir over medium heat until warm
Orange Frosting: Combine 1 1/2 cups confectioners’ sugar with 1 1/2 to 2
tablespoons orange juice; beat with fork until smooth.
Yield:
“1 loaf”
Baking Time:
“0:35″
Per serving: 263 Calories (kcal); 6g Total Fat; (20% calories from fat); 4g Protein; 48g Carbohydrate; 30mg Cholesterol; 150mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1 1/2 Other Carbohydrates
NOTES : * Alternate Trinity Loaf shape: Divide dough into 3 equal pieces.
Shape each into a ball. Place balls about 1/2-inch apart in a
triangular shape on greased baking sheet. Cover; let rise and bake
as directed. Top with Orange Frosting.
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