Holiday Almond Braid

Holiday Almond Braid

Ingredients:
5 cups all-purpose flour (5 to 5 1/2 cups)
1/2 cup sugar
1 teaspoon salt
2 packages regular or quick-acting active dry yeast
1/3 cup margarine or butter
3/4 cup milk
1/2 cup water
2 eggs
1 cup slivered almonds -- toasted
2 1/2 teaspoons grated lemon peel
1/4 teaspoon ground mace or nutmeg (1/4 to 1/2

Directions:
teaspoons)
Glaze -- (recipe follows)
GLAZE
1/2 cup powdered sugar
Dash ground mace or nutmeg
3 teaspoons lemon juice (3 to 4 teaspoons)
Mix 1 1/2 cups of the flour, the sugar, salt and undissolved yeast in
large bowl. Cut margarine into small pieces. Heat margarine, milk and
water until warm (105 to 115º); stir into yeast mixture. Stir in eggs,
almonds, lemon peel, mace and enough remaining flour to make a soft dough.
Grease top of dough. Cover tightly with plastic wrap and refrigerate at
least 2 hours but no longer than 24 hours.
Lightly grease cookie sheet. Punch down dough. Divide into 4 equal parts.
Roll 3 parts into 14-inch ropes. Place ropes close together on cookie
sheet. Braid ropes loosely. Pinch ends together to seal. Divide remaining
dough into 3 pieces. Roll each piece into 12-inch rope. Place ropes close
together. Braid ropes; place on top large braid. Cover and let rise in
warm place 30 to 50 minutes or until double. (Dough is ready if
indentation remains when touched.)
Heat oven to 350º. Bake 40 to 50 minutes or until deep golden brown.
Remove from cookie sheet to wire rack. Brush Glaze over warm braid.
1 loaf (32 slices)
GLAZE:
Mix all ingredients until smooth.
betty crocker best of baking recipes.txt
____________________
Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
Copyright:
"© General Mills, Inc. 1998."
Yield:
"1 Loaf"
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