INGREDIENTS

INSTRUCTIONS

Date: Sun, 25 Feb 1996 12:23:50 -0800  From: n7luf@tscnet.com (Larry
Carbaugh) In a small, shallow bowl,  sprinkle the yeast and the 1/2
teaspoon of sugar over the lukewarm  milk. Let it stand for 2 or 3
minutes, then stir to dissolve the  yeast completely. Set the bowl in a
warm, draft free place (such as  an unlighted oven) for 8 to 10
minutes, or until the mixture doubles  in volume.  Combine 1 1/2 cups
of flour, the remaining 1/4 cup of sugar, and the  salt in a deep
mixing bowl. Make a well in the center, and add the  yeast and the 2
eggs. Gently stir the center ingredients together  with a large spoon,
then gradually incorporate the flour and continue  beating until all
the ingredients are well combined. beat in the 8  tablespoons of butter
and lemon peel, add up to 1 cup more flour,  beating it n a few
tablespoons at a time and using as much as  necessary to from a dough
that can be gathered into a soft and still  somewhat sticky ball. (When
the dough becomes difficult to stir  easily, work in the flour with
your fingers.)  Place the dough on a lightly floured surface, and knead
it by  pressing it down, pushing it forward several times with the heel
of  your hand, and folding it back on itself. Repeat for about 10
minutes, or until the dough is smooth and elastic. sprinkle the dough
with a little extra flour from time to time to prevent it from
sticking to the board.  Shape the dough into a ball and place it in a
large, lightly buttered  bowl. Dust the top with a little flour, drape
with a kitchen towel  and set aside in a warm, draft free place for
about 1 hour until the  dough doubles in bulk.  With a pastry brush,
coat a baking sheet with the tablespoon of  softened butter.  Punch the
dough down with a single blow of your  fist, then transfer it to a
lightly floured surface. To shape the  dough into a snail like loaf,
roll it into a thick rope about 2  inches in diameter and 24 inches
long. Starting at one end, loop the  rope into a circle about 6 inches
in diameter, and then into ever  smaller concentric circles. Carefully
transfer the loaf to the baking  sheet and let it rise in a warm place
for about 30 minutes.  Preheat the oven to 350 degrees (F).  Press the
dyed egg gently into  the center and brush the top of the loaf with the
beaten egg yolk.  Bake in the middle of the oven for about 45 minutes,
or until golden  brown and crusty. Cool completely on a cake rack
before serving.  Source: Time Life Series: Middle Eastern Cooking
"circa '69"  MM-RECIPES@IDISCOVER.NET  MEAL-MASTER RECIPES LIST SERVER
MM-RECIPES DIGEST V3 #58  From the MealMaster recipe list.  Downloaded
from Glen's MM Recipe  Archive, http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 635
Calories From Fat: 279
Total Fat: 31.7g
Cholesterol: 259.8mg
Sodium: 641.7mg
Potassium: 149.9mg
Carbohydrates: 73.2g
Fiber: 2.1g
Sugar: 13.5g
Protein: 13.9g