Easter Bread

Easter Bread

Ingredients:
1 cup of milk
1/2 cup of sweet butter
1 package of active dry yeast
1/2 cup of granulated sugar
1 teaspoon of salt
2 Eggs, beaten
5 tablespoons of orange juice, divided
1 tablespoon of grated orange rind
5 1/2 cups of sifted flour
Butter, melted
1/4 cup of slivered almonds
2 tablespoons of granulated sugar
In a small saucepan, combine the mlki and butter over medium hea t
and scald. Stir until the butter melts, then pour into a mixin g
bowl. When lukewarm, sprinklein the yeast, and gradually sti r
in the 1/2 cup sugar until it dissolves .
Next add the salt, eggs, 3 tablespoons of orange jiuce, and the
orange rind, stirring continuously. Gradually add half the flo ur
until the mixture begins to bubble. Continue adding flour gradually
by hand; the dough will be sticky, but not stiff. Flour your finge rs
lightly and knead for 15 minutes.P lace the dough in a large
buttered bowl, brush the dough with melted butter, cover, and plac e
in a warm area to rise until doubled in bulk (approximately 2 to 3
hours).
Punch the dough down and divide into 2 parts. Divide each ha lf
into 3 parts and roll each into a long rope about 10" x 2". Braid
the three ropes together; pinch to seal the ends. Repeat with th e
other half of the dough to make a second loaf .
Place on a cookie sheet, cover, and let rise until doubled i n
bulk (approx. 1 1/2 hours). Meanwhile, prepare the glaze by mixing
the remaining 2 tablespoons of orange juice, 2 tablespoons o f
granulated sugar, and the slivered almonds in a small bow l.
Bake at 375 degrees for about 20 minutes .
Remove from the oven and with a pastry brush gzlae the tops and
sides of loaves. Return to the oven and bake for another 15 t o
20 minutes until the color is a rich and shin cyhestnut.
86
Roast Turkey Breast with Maple-Glaze And Cornbread Stuffing