4 1/4 cups all-purpose flour (4 1/4 to 4 3/4 cups)
1/2 cup granulated sugar
2 teaspoons lemon peel
1 teaspoon salt
1 teaspoon ground cardamom
2 packages Fleischmann's® Active Dry or Rapid Rise Yeast
3/4 cup milk
1/2 cup water
1/2 cup butter or margarine
No-stick cooking spray
Servings: 12
1. In large bowl, mix 1 1/2 cups flour, sugar, lemon peel, salt, cardamom and undissolved yeast.
2. Heat milk, water and butter until very warm (120º 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 1 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir in enough additional flour to make soft dough.
3. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Place in bowl coated with cooking spray. Spray top of dough with cooking spray. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. (For Fleischmann's® Rapid Rise Yeast, cover kneaded dough. Let rest on floured surface 10 minutes. Proceed with recipe).
4. Punch dough down, divide in half. Roll each to 12-inch rope. Overlap strands 2-3 times to make twisted loaf shape. Pinch ends to seal. Place in 9- × 5- × 3-inch loaf pan coated with cooking spray. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
5. Bake at 350ºF for 55 to 60 minutes or until done. Remove from pan and cool on wire rack.
Yield: 1 Loaf
1/2 cup granulated sugar
2 teaspoons lemon peel
1 teaspoon salt
1 teaspoon ground cardamom
2 packages Fleischmann's® Active Dry or Rapid Rise Yeast
3/4 cup milk
1/2 cup water
1/2 cup butter or margarine
No-stick cooking spray
Servings: 12
1. In large bowl, mix 1 1/2 cups flour, sugar, lemon peel, salt, cardamom and undissolved yeast.
2. Heat milk, water and butter until very warm (120º 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 1 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir in enough additional flour to make soft dough.
3. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Place in bowl coated with cooking spray. Spray top of dough with cooking spray. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. (For Fleischmann's® Rapid Rise Yeast, cover kneaded dough. Let rest on floured surface 10 minutes. Proceed with recipe).
4. Punch dough down, divide in half. Roll each to 12-inch rope. Overlap strands 2-3 times to make twisted loaf shape. Pinch ends to seal. Place in 9- × 5- × 3-inch loaf pan coated with cooking spray. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
5. Bake at 350ºF for 55 to 60 minutes or until done. Remove from pan and cool on wire rack.
Yield: 1 Loaf
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