6 cups all-purpose flour (6 to 6 1/2 cups)
1/2 cup sugar
2 packages Fleischmann's® Rapid Rise Yeast
1 tablespoon grated lemon peel
1 1/2 teaspoons salt
1/2 teaspoon ground mace or nutmeg
3/4 cup milk
1/2 cup water
1/3 cup butter or margarine, cut up
3 eggs
1 egg white, lightly beaten
Additional sugar, for decoration
Servings: 16 / Yield: 1 braid
1. In large bowl, combine 2 cups flour, 1/2 cup sugar, undissolved yeast, lemon peel, salt and mace. Heat milk, water and butter until very warm (120º 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 on floured surface 10 minutes.
2. Divide dough in half; reserve one dough half. Divide one half into four equal pieces; roll three pieces to 14-inch ropes. Place ropes on greased baking sheet; braid. Pinch ends firmly to seal. Divide remaining piece into three equal pieces; roll each piece to 9-inch rope. Braid. Place small braid on large braid. Pinch ends to seal and secure to large braid. 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. Sprinkle generously with sugar. Bake at 350ºF for 35 to 45 minutes or until done; if needed, cover with foil during last 10 minutes to prevent excess browning. Remove from sheets; cool on wire racks.
Variations—see notes.
Notes: • Replace lemon peel and mace with 2 teaspoons ground cardamom.
• After letting dough rest, knead in 2 cups chopped nuts, toasted or chopped dried or candied fruit (or combination). Proceed as directed.
1/2 cup sugar
2 packages Fleischmann's® Rapid Rise Yeast
1 tablespoon grated lemon peel
1 1/2 teaspoons salt
1/2 teaspoon ground mace or nutmeg
3/4 cup milk
1/2 cup water
1/3 cup butter or margarine, cut up
3 eggs
1 egg white, lightly beaten
Additional sugar, for decoration
Servings: 16 / Yield: 1 braid
1. In large bowl, combine 2 cups flour, 1/2 cup sugar, undissolved yeast, lemon peel, salt and mace. Heat milk, water and butter until very warm (120º 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 on floured surface 10 minutes.
2. Divide dough in half; reserve one dough half. Divide one half into four equal pieces; roll three pieces to 14-inch ropes. Place ropes on greased baking sheet; braid. Pinch ends firmly to seal. Divide remaining piece into three equal pieces; roll each piece to 9-inch rope. Braid. Place small braid on large braid. Pinch ends to seal and secure to large braid. 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. Sprinkle generously with sugar. Bake at 350ºF for 35 to 45 minutes or until done; if needed, cover with foil during last 10 minutes to prevent excess browning. Remove from sheets; cool on wire racks.
Variations—see notes.
Notes: • Replace lemon peel and mace with 2 teaspoons ground cardamom.
• After letting dough rest, knead in 2 cups chopped nuts, toasted or chopped dried or candied fruit (or combination). Proceed as directed.
