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Bread Basket with Easter Eggs

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Bread Basket with Easter Eggs

Author: Chef

Time:

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Difficulty:

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Serving Size:

Servings: 12

Ingredients:

5 cups all-purpose flour (5 to 5 1/2 cups)
1/3 cup plus 1 tablespoon sugar
2 packages Fleischmann's® Rapid Rise Yeast
4 teaspoons grated lemon peel
1/2 teaspoon salt
2/3 cup milk
1/3 cup water
1/3 cup butter or margarine
1 egg white
2 eggs, at room temperature
1 cup chopped or pitted dates, snipped
1/2 cup sliced almonds, lightly toasted

Instructions:

1. Combine 2 cups flour, 1/3 cup sugar, undissolved yeast, lemon peel and salt. Heat milk, water and butter until very warm (120º to 130ºF). Stir into dry ingredients. Stir in 2 eggs, dates, 1/4 cup almonds and enough remaining flour to make soft dough. Knead on floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest 10 minutes.

2. Reserve 1/3 of dough. Divide remaining dough into three pieces; roll each to 30-inch rope. Braid ropes. Place on greased baking sheet. Form into ring; pinch ends to seal. Divide remaining dough into 8 pieces; form into oval rolls. Place on separate greased baking sheet. Cover wreath and rolls; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.

3. Beat egg white with 1 tablespoon water; brush on wreath. Sprinkle with remaining sugar and almonds. Bake at 350ºF for 15 to 20 minutes for rolls and 30 to 35 minutes for wreath, or until done. Switch positions of sheets after 10 minutes for even browning. Remove from sheets; cool on wire racks. Frost and decorate rolls as desired.

Makes 1 basket and 8 rolls

Servings: 12

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