5 1/2 cups all-purpose flour (5 1/2 to 6 cups)
1/2 cup sugar
2 packages Fleischmann's® Rapid Rise Yeast
1 tablespoon finely grated lemon peel
1 teaspoon salt
1/2 teaspoon ground nutmeg
3/4 cup evaporated milk
1/2 cup water
1/3 cup butter or margarine
3 eggs
1 egg white, lightly beaten
For decoration: Additional sugar and almonds, whole or slivered
Servings: 24
1. In large bowl, combine 2 cups flour, 1/2 cup sugar, undissolved yeast, lemon peel, salt and nutmeg. Heat milk, water and butter until very warm (125º to 130ºF); stir into dry ingredients. Stir in whole eggs and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover, let rest 10 minutes.
2. On lightly floured surface, divide dough in half. Divide one half into 3 equal pieces; roll each to 24-inch rope. Braid. Form braid into circle; pinch ends to seal. Place on greased baking sheet. Repeat with remaining dough. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 60 minutes.
3. Brush loaves with egg white. Decorate with almonds and sprinkle generously with sugar. Bake in preheated 350ºF oven for 35 to 45 minutes or until bread sounds hollow when tapped. After about 18 minutes, switch position of baking sheets to allow for more even browning. If necessary, cover with foil to prevent excess browning. Remove from baking sheets; cool on wire racks.
Variations—see notes.
Yield: 2 wreaths
Notes: • Replace lemon peel and nutmeg with 2 teaspoons ground cardamom.
• Christmas/Holiday: After rest, knead in 2 cups toasted, chopped nuts, or chopped dried or candied fruit (or combination). Proceed as directed.
1/2 cup sugar
2 packages Fleischmann's® Rapid Rise Yeast
1 tablespoon finely grated lemon peel
1 teaspoon salt
1/2 teaspoon ground nutmeg
3/4 cup evaporated milk
1/2 cup water
1/3 cup butter or margarine
3 eggs
1 egg white, lightly beaten
For decoration: Additional sugar and almonds, whole or slivered
Servings: 24
1. In large bowl, combine 2 cups flour, 1/2 cup sugar, undissolved yeast, lemon peel, salt and nutmeg. Heat milk, water and butter until very warm (125º to 130ºF); stir into dry ingredients. Stir in whole eggs and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover, let rest 10 minutes.
2. On lightly floured surface, divide dough in half. Divide one half into 3 equal pieces; roll each to 24-inch rope. Braid. Form braid into circle; pinch ends to seal. Place on greased baking sheet. Repeat with remaining dough. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 60 minutes.
3. Brush loaves with egg white. Decorate with almonds and sprinkle generously with sugar. Bake in preheated 350ºF oven for 35 to 45 minutes or until bread sounds hollow when tapped. After about 18 minutes, switch position of baking sheets to allow for more even browning. If necessary, cover with foil to prevent excess browning. Remove from baking sheets; cool on wire racks.
Variations—see notes.
Yield: 2 wreaths
Notes: • Replace lemon peel and nutmeg with 2 teaspoons ground cardamom.
• Christmas/Holiday: After rest, knead in 2 cups toasted, chopped nuts, or chopped dried or candied fruit (or combination). Proceed as directed.
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