1 vanilla bean (3 inches)
3 1/4 cups all-purpose flour (3 1/4 to 3 3/4 cups)
1/4 cup sugar
1 package Fleischmann's® Rapid Rise Yeast
1 teaspoon salt
1/3 cup water
1/3 cup milk
1/2 cup vanilla yogurt
1 1/2 tablespoons butter or margarine
1 large egg
1/4 cup slivered blanched almonds, toasted
Vanilla Icing (optional)
VANILLA ICING
1 cup powdered sugar, sifted
1 tablespoon milk (1 to 2 tablespoons)
1 teaspoon vanilla extract
Servings: 24 / Yield: 2 braids
1. With sharp knife, split vanilla bean in half lengthwise. With spoon, scrape out seeds. Reserve seeds for bread; discard bean.
2. In large bowl, combine 1 1/2 cups flour, 1/4 cup sugar, undissolved yeast and salt. Heat water, milk, yogurt, butter and reserved seeds until very warm (120º to 130ºF); stir into dry ingredients. Stir in egg, almonds 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.
3. Divide dough into six equal pieces; roll each to form 12-inch rope. Braid three ropes together and pinch ends to seal. Repeat with remaining ropes to make second braid. Place on large greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.
4. Bake at 350ºF for 30 to 40 minutes or until done. Remove braids from pan; cool on wire rack. If desired, drizzle with Vanilla Icing.
____________________
Vanilla Icing: Mix 1 cup sifted powdered sugar, 1 to 2 tablespoons milk and 1 teaspoon vanilla extract.
Vanilla Sugar
Combine remaining piece of vanilla bean with 1 to 2 cups granulated or powdered sugar in container with tight-fitting lid. Cover and set aside for 1 week or longer, shaking occasionally. Sprinkle on buttered toast, fresh fruits, pie crusts, cookies; sweeten hot beverages.
Instead of frosting, can brush braids with lightly beaten egg white; sprinkle with 1 tablespoon granulated plain or Vanilla Sugar (recipe above); bake and cool as directed.
3 1/4 cups all-purpose flour (3 1/4 to 3 3/4 cups)
1/4 cup sugar
1 package Fleischmann's® Rapid Rise Yeast
1 teaspoon salt
1/3 cup water
1/3 cup milk
1/2 cup vanilla yogurt
1 1/2 tablespoons butter or margarine
1 large egg
1/4 cup slivered blanched almonds, toasted
Vanilla Icing (optional)
VANILLA ICING
1 cup powdered sugar, sifted
1 tablespoon milk (1 to 2 tablespoons)
1 teaspoon vanilla extract
Servings: 24 / Yield: 2 braids
1. With sharp knife, split vanilla bean in half lengthwise. With spoon, scrape out seeds. Reserve seeds for bread; discard bean.
2. In large bowl, combine 1 1/2 cups flour, 1/4 cup sugar, undissolved yeast and salt. Heat water, milk, yogurt, butter and reserved seeds until very warm (120º to 130ºF); stir into dry ingredients. Stir in egg, almonds 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.
3. Divide dough into six equal pieces; roll each to form 12-inch rope. Braid three ropes together and pinch ends to seal. Repeat with remaining ropes to make second braid. Place on large greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.
4. Bake at 350ºF for 30 to 40 minutes or until done. Remove braids from pan; cool on wire rack. If desired, drizzle with Vanilla Icing.
____________________
Vanilla Icing: Mix 1 cup sifted powdered sugar, 1 to 2 tablespoons milk and 1 teaspoon vanilla extract.
Vanilla Sugar
Combine remaining piece of vanilla bean with 1 to 2 cups granulated or powdered sugar in container with tight-fitting lid. Cover and set aside for 1 week or longer, shaking occasionally. Sprinkle on buttered toast, fresh fruits, pie crusts, cookies; sweeten hot beverages.
Instead of frosting, can brush braids with lightly beaten egg white; sprinkle with 1 tablespoon granulated plain or Vanilla Sugar (recipe above); bake and cool as directed.
