5 cups all-purpose flour (5 to 5 1/2 cups)
1/2 cup sugar
2 packages Fleischmann's® Active Dry or Rapid Rise Yeast
1 1/2 teaspoons salt
2 teaspoons grated lemon peel
1 teaspoon ground nutmeg or mace
1 cup milk
1/2 cup water
1/4 cup butter or margarine
2 eggs, at room temperature
1 cup chopped dates
1 egg white, lightly beaten
1/3 cup whole blanched almonds
Servings: 12
1. In large bowl, mix 2 cups flour, sugar, undissolved yeast, salt, lemon peel and nutmeg.
2. Heat milk, water and butter until hot to touch (125º to 130ºF). Butter does not need to melt. Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1 cup flour; beat at high speed 2 minutes, scraping bowl occasionally. With spoon, stir in dates and enough additional flour to make stiff dough.
3. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Place in greased bowl, turning to grease top. Cover; let rise until doubled in size, about 1 hour.*
4. Punch dough down. Divide dough in half; set one half aside. Divide remaining half into 3 equal pieces. Roll into 18-inch ropes. On greased baking sheet, braid ropes together. Pinch ends and tuck under to seal. With side of hand, make a 1/4-inch deep depression along the top of the braid. Divide remaining dough into four equal pieces; set one piece aside. Roll three pieces into 16-inch ropes. Braid together. Pinch ends and tuck under to seal. Place on top of larger braid. Make 1/4-inch deep depression along top of braid with side of hand. Divide remaining piece of dough into three equal pieces. Roll into 12-inch ropes. Braid together. Place small braid on top of 16-inch braid. Pinch ends and tuck under to seal. Cover; let rise in warm, draft-free place until doubled in size, about 40 to 50 minutes.
5. Brush loaf with egg white. Decorate with almonds. Bake at 350ºF for 40 minutes or until done. Remove from baking sheet and cool on wire rack.
Yield: 1 Loaf
Baking Time: 40 minutes
Notes: *To save up to 50% rising time, use Fleischmann's® Rapid Rise Yeast. Follow directions, except reduce first rise. Cover kneaded dough and let rest on board 10 minutes. Proceed with recipe.
Cuisine: Czechoslovakian
1/2 cup sugar
2 packages Fleischmann's® Active Dry or Rapid Rise Yeast
1 1/2 teaspoons salt
2 teaspoons grated lemon peel
1 teaspoon ground nutmeg or mace
1 cup milk
1/2 cup water
1/4 cup butter or margarine
2 eggs, at room temperature
1 cup chopped dates
1 egg white, lightly beaten
1/3 cup whole blanched almonds
Servings: 12
1. In large bowl, mix 2 cups flour, sugar, undissolved yeast, salt, lemon peel and nutmeg.
2. Heat milk, water and butter until hot to touch (125º to 130ºF). Butter does not need to melt. Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1 cup flour; beat at high speed 2 minutes, scraping bowl occasionally. With spoon, stir in dates and enough additional flour to make stiff dough.
3. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Place in greased bowl, turning to grease top. Cover; let rise until doubled in size, about 1 hour.*
4. Punch dough down. Divide dough in half; set one half aside. Divide remaining half into 3 equal pieces. Roll into 18-inch ropes. On greased baking sheet, braid ropes together. Pinch ends and tuck under to seal. With side of hand, make a 1/4-inch deep depression along the top of the braid. Divide remaining dough into four equal pieces; set one piece aside. Roll three pieces into 16-inch ropes. Braid together. Pinch ends and tuck under to seal. Place on top of larger braid. Make 1/4-inch deep depression along top of braid with side of hand. Divide remaining piece of dough into three equal pieces. Roll into 12-inch ropes. Braid together. Place small braid on top of 16-inch braid. Pinch ends and tuck under to seal. Cover; let rise in warm, draft-free place until doubled in size, about 40 to 50 minutes.
5. Brush loaf with egg white. Decorate with almonds. Bake at 350ºF for 40 minutes or until done. Remove from baking sheet and cool on wire rack.
Yield: 1 Loaf
Baking Time: 40 minutes
Notes: *To save up to 50% rising time, use Fleischmann's® Rapid Rise Yeast. Follow directions, except reduce first rise. Cover kneaded dough and let rest on board 10 minutes. Proceed with recipe.
Cuisine: Czechoslovakian
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