5 cups all-purpose or unbleached flour* (5 to 5 1/2 cups)
1/2 cup sugar
1 teaspoon salt
2 packages Fleischmann's® Rapid Rise Yeast
1/3 cup margarine or butter
3/4 cup milk
1/2 cup water
2 eggs
1 cup slivered almonds, toasted
2 1/2 teaspoons grated lemon peel
1/4 teaspoon ground mace or nutmeg (1/4 to 1/2 teaspoon)
Glaze
GLAZE
1/2 cup powdered sugar
Dash mace or nutmeg
3 teaspoons lemon juice (3 to 4 teaspoons)
Servings: 12 / Yield: 1 braid
1. Mix 1 1/2 cups flour, sugar, salt and undissolved yeast in large bowl. Cut margarine into small pieces; combine with milk and water. Heat until warm (105º to 115ºF). Stir into dry ingredients. Stir in eggs, almonds, peel, mace and enough remaining flour to make soft dough. Grease top of dough and cover tightly. Refrigerate 2 to 24 hours.
2. Punch down dough. Divide dough into 4 equal parts. Roll 3 parts to 14-inch ropes. Place close together on lightly greased cookie sheet. Braid loosely. Pinch ends together to seal. Divide remaining dough into 3 pieces. Roll each to 12-inch rope. Braid and place on large braid. Cover and let rise in warm, draft-free place 30 to 50 minutes or until doubled in size.
3. Bake in preheated 350ºF oven 40 to 50 minutes or until golden brown; remove to wire rack. Prepare Glaze and brush over warm braid.
____________________
Glaze: Mix 1/2 cup powdered sugar, dash of mace or nutmeg and 3 to 4 teaspoons lemon juice until smooth.
Notes: *To measure flour, spoon flour into standard dry-ingredient measuring cup; level with straight-edged knife.
1/2 cup sugar
1 teaspoon salt
2 packages Fleischmann's® Rapid Rise Yeast
1/3 cup margarine or butter
3/4 cup milk
1/2 cup water
2 eggs
1 cup slivered almonds, toasted
2 1/2 teaspoons grated lemon peel
1/4 teaspoon ground mace or nutmeg (1/4 to 1/2 teaspoon)
Glaze
GLAZE
1/2 cup powdered sugar
Dash mace or nutmeg
3 teaspoons lemon juice (3 to 4 teaspoons)
Servings: 12 / Yield: 1 braid
1. Mix 1 1/2 cups flour, sugar, salt and undissolved yeast in large bowl. Cut margarine into small pieces; combine with milk and water. Heat until warm (105º to 115ºF). Stir into dry ingredients. Stir in eggs, almonds, peel, mace and enough remaining flour to make soft dough. Grease top of dough and cover tightly. Refrigerate 2 to 24 hours.
2. Punch down dough. Divide dough into 4 equal parts. Roll 3 parts to 14-inch ropes. Place close together on lightly greased cookie sheet. Braid loosely. Pinch ends together to seal. Divide remaining dough into 3 pieces. Roll each to 12-inch rope. Braid and place on large braid. Cover and let rise in warm, draft-free place 30 to 50 minutes or until doubled in size.
3. Bake in preheated 350ºF oven 40 to 50 minutes or until golden brown; remove to wire rack. Prepare Glaze and brush over warm braid.
____________________
Glaze: Mix 1/2 cup powdered sugar, dash of mace or nutmeg and 3 to 4 teaspoons lemon juice until smooth.
Notes: *To measure flour, spoon flour into standard dry-ingredient measuring cup; level with straight-edged knife.