| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | 1 | Servings | ||
INGREDIENTS
| —for 1 1/2 pound loaf— | ||
| 1/3 | c | Water |
| 2 | lg | Eggs |
| 2 | lg | Egg yolks |
| 1/4 | lb | Butter or margarine |
| 2 1/2 | c | All-purpose flour |
| 3 | tb | Sugar |
| 1/2 | ts | Salt |
| 1 | pk | Active dry yeast |
| 2 | tb | Grated orange peel |
| 1 | tb | Grated lemon peel |
| 1 1/2 | ts | Vanilla |
| 1/4 | c | Golden raisins |
| 1/4 | c | Sliced almonds |
INSTRUCTIONS
1. Add ingredients to bread machine pan according to manufacturer's directions. 2. Select sweet or dough cycle. 2. When fruit and nut signal sounds (or 5 minutes before end of last kneading), add golden raisins and sliced almonds. 3. At the end of the cycle, scrape the dough onto a board lightly coated with all-purpose flour. Divide dough into 3 equal pieces. Roll each piece to form a rope about 12 inches long. Lay ropes parallel about 1 inch apart on a buttered 14 x 17 inch baking sheet. Pinch ropes together at one end, braid loosely, then pinch braid end together. 4. Cover loaf lightly with plastic wrap and let stand in a warm place until puffy, about 35 minutes. Remove plastic wrap. 5. Beat 1 large egg yolk to blend with 1 tablespoon water. Brush braid with egg mixture. 6. Bake braid in a 350 F oven until golden brown, about 30 minutes. Cool on a rack at least 15 minutes before slicing. Serve hot, warm, or cool. NOTES : Sunset Magazine, March 1998 Posted to MC-Recipe Digest by "Chateau Stripmine" <chateaustripmin@mcn.net> on Feb 15, 1998
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