Spring Holiday Braid
Makes 2 Coffee Cakes
6 to 6-1/2 cups all-purpose flour
1/2 cup sugar
2 envelopes FLEISCHMANN’S RapidRise Yeast
1 tablespoon grated lemon peel
1-1/2 teaspoons salt
1/2 teaspoon Spice Islands Ground Mace or Ground Nutmeg
3/4 cup milk
1/2 cup water
1/3 cup butter or margarine, cut into pieces
3 large eggs
1 egg white, lightly beaten
In large bowl, combine 2 cups flour, 1/2 cup sugar, undissolved yeast, lemon peel, salt, and mace. Heat milk, water, and butter until very warm (120o to 130oF); stir into flour mixture. Stir in 3 eggs and enough remaining flour to make soft dough. Knead on floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest on floured surface 10 minutes.
Divide dough in half; set aside 1 half. Divide 1 half into 4 equal pieces; roll 3 pieces to 14-inch ropes. Place ropes on greased baking sheet; braid. Pinch ends firmly to seal. Divide remaining piece into 3 equal pieces; roll each piece to 9-inch rope. Braid. Place small braid on large braid; pinch ends to seal and to secure to large braid. Repeat with remaining dough. Cover; let rise in warm place until doubled in size, about 30 to 60 minutes.
Brush braids with egg white. Sprinkle with sugar. Bake at 350oF for 35 to 45 minutes or until done; if needed, cover with foil during last 10 minutes. Remove braids from sheets; let cool on wire racks.
VARIATION: Replace lemon peel and ground mace with 2 teaspoons Spice Islands Ground Cardamom. After letting rest, knead in 2 cups chopped toasted nuts or chopped dried or candied fruit (or combination).
Serving Size: one slice (1/24 of recipe)
Calories: 180; Total Fat: 4g; Saturated Fat: 2g;
Cholesterol: 34mg; Sodium: 187mg; Carbohydrates: 31g; Dietary fiber: 1g; Protein: 5g