1 cup warm water (105º to 115ºF)
3 packages Fleischmann's® Fast Rising Active Dry Yeast*, *see notes
1/3 cup sugar
2 teaspoons salt
1 cup butter or margarine, melted
6 1/2 cups all-purpose flour (6 1/2 to 7 cups)
4 eggs
2 egg yolks
1 egg white
1 tablespoon water
Poppy seeds
Servings: 16 / Yield: 2 Rings
1. Measure warm water into large bowl. Sprinkle in yeast, stir until dissolved. Add sugar, salt, butter and 3 cups flour. Beat until smooth. Add 4 eggs and 2 egg yolks, beat until smooth. Stir in enough additional flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 5 to 8 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in bulk, about 1 hour.
2. Punch dough down; cover bowl with plastic wrap and refrigerate for 2 to 24 hours.
3. Turn dough out onto lightly floured surface; divide in half. Divide each half into 3 equal parts. Shape each into 30-inch rope. Braid together. Place braid around 5 to 6-inch diameter inverted oven-proof greased bowl or round metal pan and place on large, greased baking sheet. Pinch ends to seal. Cover; let rise in warm, draft-free place until doubled in bulk, about 45 minutes.
4. Mix egg white and water; brush on dough. Sprinkle with poppy seed. Bake at 350ºF (180 C) oven for 25 minutes or until done. Remove from pan; cool on wire racks. Serve with cheese, dip or spread in center.
Notes: *Set aside 1 cup flour from total amount. Mix remaining flour, sugar, undissolved Fleischmann's® Quick-Rise Yeast and salt. Heat milk, water and butter until hot to touch, 125º to 130ºF; stir into dry mixture. Mix in enough reserved flour to make stiff dough. Knead as directed. Instead of first rise, cover kneaded dough and let rest on work surface 10 minutes. Shape, rise and bake as directed.
3 packages Fleischmann's® Fast Rising Active Dry Yeast*, *see notes
1/3 cup sugar
2 teaspoons salt
1 cup butter or margarine, melted
6 1/2 cups all-purpose flour (6 1/2 to 7 cups)
4 eggs
2 egg yolks
1 egg white
1 tablespoon water
Poppy seeds
Servings: 16 / Yield: 2 Rings
1. Measure warm water into large bowl. Sprinkle in yeast, stir until dissolved. Add sugar, salt, butter and 3 cups flour. Beat until smooth. Add 4 eggs and 2 egg yolks, beat until smooth. Stir in enough additional flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 5 to 8 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in bulk, about 1 hour.
2. Punch dough down; cover bowl with plastic wrap and refrigerate for 2 to 24 hours.
3. Turn dough out onto lightly floured surface; divide in half. Divide each half into 3 equal parts. Shape each into 30-inch rope. Braid together. Place braid around 5 to 6-inch diameter inverted oven-proof greased bowl or round metal pan and place on large, greased baking sheet. Pinch ends to seal. Cover; let rise in warm, draft-free place until doubled in bulk, about 45 minutes.
4. Mix egg white and water; brush on dough. Sprinkle with poppy seed. Bake at 350ºF (180 C) oven for 25 minutes or until done. Remove from pan; cool on wire racks. Serve with cheese, dip or spread in center.
Notes: *Set aside 1 cup flour from total amount. Mix remaining flour, sugar, undissolved Fleischmann's® Quick-Rise Yeast and salt. Heat milk, water and butter until hot to touch, 125º to 130ºF; stir into dry mixture. Mix in enough reserved flour to make stiff dough. Knead as directed. Instead of first rise, cover kneaded dough and let rest on work surface 10 minutes. Shape, rise and bake as directed.
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