1/2 cup warm water (105º to 115ºF)
2 packages Fleischmann's® Active Dry Yeast, *see notes
3 tablespoons sugar
3/4 teaspoon salt
1/2 cup butter or margarine, melted
3 eggs, at room temperature
3 1/2 cups all-purpose flour (3 1/2 to 4 cups)
1 egg yolk beaten with 1 tablespoon water
Servings: 12 / Yield: 1 Loaf
Swirl - Roll dough to 30-inch rope. Coil ends in opposite directions to form "S" shape. Cover; let rise in warm, draft-free place until doubled in size, about 20 minutes. With sharp knife, make 7 to 8 diagonal (1/4-inch deep) on dough. Brush with egg mixture and bake as directed. To serve, place bowls of dips or spreads in the center of each coil.
Wreath - Divide dough into 3 equal portions; roll each to 32-inch rope. Braid ropes. (braided). Place 5 to 6-inch diameter inverted oven-proof greased bowl on large, greased baking sheet; wrap braid around bowl. Pinch ends to seal. Cover; let rise in warm, draft-free place until doubled in size, about 20 minutes. Brush with egg mixture, bake and serve as directed. If desired, tie bow with colored ribbon around wreath.
Notes: *To save up to 50% rising time, use Fleischmann's® Rapid Rise Yeast. In large bowl, combine 1 cup all-purpose flour, Fleischmann's® Rapid Rise Yeast, sugar and salt. Heat water and butter until hot to touch, 125 to 130ºF. Stir liquids into dry ingredients. Add eggs; stir until well blended. Stir in enough additional flour to make soft dough. Follow directions for kneading. Cover dough; let rest on board 10 minutes. Refrigerate for 5 to 24 hours as directed. Shape dough; let rise and bake as directed.
2 packages Fleischmann's® Active Dry Yeast, *see notes
3 tablespoons sugar
3/4 teaspoon salt
1/2 cup butter or margarine, melted
3 eggs, at room temperature
3 1/2 cups all-purpose flour (3 1/2 to 4 cups)
1 egg yolk beaten with 1 tablespoon water
Servings: 12 / Yield: 1 Loaf
Swirl - Roll dough to 30-inch rope. Coil ends in opposite directions to form "S" shape. Cover; let rise in warm, draft-free place until doubled in size, about 20 minutes. With sharp knife, make 7 to 8 diagonal (1/4-inch deep) on dough. Brush with egg mixture and bake as directed. To serve, place bowls of dips or spreads in the center of each coil.
Wreath - Divide dough into 3 equal portions; roll each to 32-inch rope. Braid ropes. (braided). Place 5 to 6-inch diameter inverted oven-proof greased bowl on large, greased baking sheet; wrap braid around bowl. Pinch ends to seal. Cover; let rise in warm, draft-free place until doubled in size, about 20 minutes. Brush with egg mixture, bake and serve as directed. If desired, tie bow with colored ribbon around wreath.
Notes: *To save up to 50% rising time, use Fleischmann's® Rapid Rise Yeast. In large bowl, combine 1 cup all-purpose flour, Fleischmann's® Rapid Rise Yeast, sugar and salt. Heat water and butter until hot to touch, 125 to 130ºF. Stir liquids into dry ingredients. Add eggs; stir until well blended. Stir in enough additional flour to make soft dough. Follow directions for kneading. Cover dough; let rest on board 10 minutes. Refrigerate for 5 to 24 hours as directed. Shape dough; let rise and bake as directed.
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