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| Braided Easter Bread |
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| 4 3/4 cups |
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all-purpose flour (4 3/4 to 5 1/4 cups) |
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| 3 Tbs |
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sugar |
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| 2 |
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packages Fleischmann's® Rapid Rise Yeast |
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| 1 1/2 tsp |
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salt |
|
| 1 cup |
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very warm water (120 to 130ºF) |
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| 1/3 cup |
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butter or margarine, softened |
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| 4 |
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eggs |
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| 1 |
In large bowl, combine 1 1/2 cups flour,
2 tablespoons sugar, undissolved yeast and salt. Add very
warm water and butter; blend well. Stir in 3 eggs, 1 egg
yolk (reserve egg white) and enough remaining flour to
make soft dough. Knead on lightly floured surface until
smooth and elastic, about 6 to 8 minutes. Cover; let rest
on floured surface 10 minutes. |
| 2 |
Divide dough into two equal pieces.
Reserve one piece. Divide remaining dough into three equal
pieces; roll to 12-inch ropes. Place ropes on greased
baking sheet; braid. Pinch ends to seal. Repeat with remaining
dough to make second loaf. Cover; let rise in warm, draft-free
place until doubled in size, about 30 to 45 minutes. |
| 3 |
Lightly beat reserved egg white, brush
on loaves. Sprinkle with remaining 1 tablespoon sugar.
Bake at 400ºF for 20 to 25 minutes or until done; switch
positions of sheets in oven halfway through baking time.
Cover with foil if needed during last 5 minutes to prevent
excess browning. Remove from sheets; cool on wire racks.
Preparation Time: 45 minutes,
excluding rising time.
Cooking Time: 20 to
25 minutes |
|
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| Servings: 24 |
| Yield: 2.00 Loaves |
| Ready in: 45 minutes |
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| Recipe Type |
| Holiday, Bread |
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| Recipe Source |
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