| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Breads, Ethnic |
1 |
Servings |
INGREDIENTS
| 1 |
pk |
Yeast |
| 1/2 |
c |
Sugar |
| 2 |
tb |
Warm water |
| 1/8 |
ts |
Almond extract |
| 1 |
c |
Warm milk |
| 2 |
|
Eggs (well beaten) |
| 1/4 |
c |
Melted butter |
| 3 |
c |
Sifted flour |
| 1 1/2 |
ts |
Grated lemon rind |
| 1 |
|
Egg yolk |
| 1 |
tb |
Blanched almonds |
INSTRUCTIONS
Dissolve yeast in warm water and add to lukewarm milk. Add butter, lemon
rind, sugar, and almond extract and mix well. Add flour and eggs. Knead
until smooth and allow to rise until doubled in bulk. Then knead again.
Divide dough into three parts. Roll each portion into a long strip. Braid
three strips into roll. Place on buttered pan, cover with towel and allow
to rise until doubled in bulk again. Brush with beaten egg yolk. Sprinkle
top with thin slivers of almonds and bake in moderate oven for about 30
minutes.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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