| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Swedish | Breads | 1 | Servings |
INGREDIENTS
| 3/4 | c | Plus |
| 2 | T | Milk |
| 1 | Egg | |
| 3 | c | All-purpose flour |
| 1 | pn | Salt |
| 1/3 | c | Sugar |
| 1/4 | t | Powdered saffron |
| 3 | T | Unsalted butter |
| 2 1/4 | t | Fast-rise yeast |
| 1 | Egg beaten with: | |
| 1 | t | Water |
| 6 | Blanched Almonds | |
| 6 | Dark Raisins |
INSTRUCTIONS
Source: The Ultimate Bread Machine Cookbook (served by eldest daughter to her family on the morning of Dec. 13 which is St. Lucia Day. ~---Use bread machine set on DOUGH CYCLE At end of program, press clear/stop. To punch dough down, press start and knead for 60 seconds. Press clear/stop again. Remove dough and let rest 5 min before hand shaping. Sprinkle work surface lightly w/flour. Divide dough into 2 equal pieces. lightly sprinkle with flour Roll ea piece into 18" rope. Lay rope on lightly greased 13x9x1" baking pan. Lay second rope on top, florming a large X Curl each end, toward center, into a coil. Cover with clean kitchen cloth Ret rise till dbl in size - about 1-1/2 hours. Preheat oven to 375° Brush with EGG WASH: 1 lg Egg w/1 tsp water, beaten tog. Decorate with: 6 blanched Almonds, 6 Dark Raisins Bake for approx. 25-30 min til golden brown. REmove from oven, Cool on Rack Posted to Digest bread-bakers.v096.n065 From: Bev Janson <claycooker@worldnet.att.net> Date: Sun, 08 Dec 1996 22:04:27 -0600
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