Baking Time: 40 minutes
4 1/2 cups all-purpose flour (4 1/2 to 5 cups)
2/3 cup sugar
2 packages Fleischmann's® Rapid Rise Yeast
2 1/2 teaspoons grated lemon peel
1 teaspoon ground cardamom
3/4 teaspoon salt
1/2 cup butter or margarine
1/2 cup water
1/3 cup milk
3 eggs
Powdered sugar
Servings: 12 / Yield: 1 loaf
1. In large bowl, combine 2 cups flour, 1/3 cup sugar, undissolved yeast, lemon peel, cardamom and salt. Cut 1/4 cup butter into pieces; heat butter, water and milk until warm (105º to 115ºF). Butter does not need to melt. Stir into dry ingredients. Stir in eggs and enough remaining flour to make soft dough.
2. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest on floured surface 10 minutes.
3. Divide dough into 30 equal pieces; roll into balls. Evenly layer 10 balls in bottom of greased 10-inch tube pan with non removable bottom. Melt remaining butter. Drizzle about 1 1/2 tablespoons melted butter over balls; sprinkle with 2 tablespoons remaining sugar. Repeat layers twice. Cover tightly with plastic wrap; refrigerate 2 to 24 hours.
4. Remove from refrigerator; uncover dough and let stand 10 minutes.
5. Bake at 375ºF for 40 minutes or until done, covering with foil after 30 minutes to prevent excess browning. Let cool in pan on wire rack 10 minutes. Invert onto serving plate. Sift powdered sugar over top and sides of warm loaf. Cool completely.
4 1/2 cups all-purpose flour (4 1/2 to 5 cups)
2/3 cup sugar
2 packages Fleischmann's® Rapid Rise Yeast
2 1/2 teaspoons grated lemon peel
1 teaspoon ground cardamom
3/4 teaspoon salt
1/2 cup butter or margarine
1/2 cup water
1/3 cup milk
3 eggs
Powdered sugar
Servings: 12 / Yield: 1 loaf
1. In large bowl, combine 2 cups flour, 1/3 cup sugar, undissolved yeast, lemon peel, cardamom and salt. Cut 1/4 cup butter into pieces; heat butter, water and milk until warm (105º to 115ºF). Butter does not need to melt. Stir into dry ingredients. Stir in eggs and enough remaining flour to make soft dough.
2. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest on floured surface 10 minutes.
3. Divide dough into 30 equal pieces; roll into balls. Evenly layer 10 balls in bottom of greased 10-inch tube pan with non removable bottom. Melt remaining butter. Drizzle about 1 1/2 tablespoons melted butter over balls; sprinkle with 2 tablespoons remaining sugar. Repeat layers twice. Cover tightly with plastic wrap; refrigerate 2 to 24 hours.
4. Remove from refrigerator; uncover dough and let stand 10 minutes.
5. Bake at 375ºF for 40 minutes or until done, covering with foil after 30 minutes to prevent excess browning. Let cool in pan on wire rack 10 minutes. Invert onto serving plate. Sift powdered sugar over top and sides of warm loaf. Cool completely.
