Spring Holiday Braid
6 cups all-purpose flour (6 to 6 1/2 cups)
1/2 cup sugar
2 packages Fleischmann’s® Rapid Rise Yeast
1 tablespoon grated lemon peel
1 1/2 teaspoons salt
1/2 teaspoon ground mace or nutmeg
3/4 cup milk
1/2 cup water
1/3 cup butter or margarine — cut up
3 eggs
1 egg white — lightly beaten
Additional sugar — for decoration
In large bowl, combine 2 cups flour, 1/2 cup sugar, undissolved yeast,
lemon peel, salt and mace. Heat milk, water and butter until very warm
(120ş to 130şF); stir into dry ingredients. Stir in whole eggs and enough
remaining flour to make soft dough. Knead on lightly floured surface until
smooth and elastic, about 6 to 8 minutes. Cover; let rest on floured
surface 10 minutes.
Divide dough in half; reserve one dough half. Divide one half into four
equal pieces; roll three pieces to 14-inch ropes. Place ropes on greased
baking sheet; braid. Pinch ends firmly to seal. Divide remaining piece
into three equal pieces; roll each piece to 9-inch rope. Braid. Place
small braid on large braid. Pinch ends to seal and secure to large braid.
Repeat with remaining dough. Cover; let rise in warm, draft-free place
until doubled in size, about 30 to 60 minutes.
Brush loaves with egg white. Sprinkle generously with sugar. Bake at 350şF
for 35 to 45 minutes or until done; if needed, cover with foil during last
10 minutes to prevent excess browning. Remove from sheets; cool on wire
racks.
Variations—see notes.
Yield:
“1 braid”
Per serving: 252 Calories (kcal); 6g Total Fat; (20% calories from fat); 7g Protein; 43g Carbohydrate; 47mg Cholesterol; 260mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates
NOTES : • Replace lemon peel and mace with 2 teaspoons ground cardamom.
• After letting dough rest, knead in 2 cups chopped nuts, toasted
or chopped dried or candied fruit (or combination). Proceed as
directed.
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