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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 16 |
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When I need to feed a crowd, this large lovely loaf comes in handy. Golden raisins and dried apricots give it a nicely sweet flavor while walnuts add a little crunch. Ingredients:
1 package (1/4 ounce) active dry yeast |
1/4 cup warm water (110° to 115°) |
1 cup warm milk (110° to 115°) |
1/2 cup sugar |
1/4 cup shortening |
2 teaspoons salt |
1 egg |
1/2 cup chopped golden raisins |
1/2 cup chopped dried apricots |
1/4 cup chopped walnuts |
1 teaspoon grated lemon peel |
4-1/4 to 4-3/4 cups king arthur unbleached all-purpose flour |
vanilla glaze |
Directions:
1. In a large bowl, dissolve yeast in warm water. Add the milk, sugar, shortening and salt; beat until smooth. Add the egg, raisin, apricots, walnuts, lemon peel and 1 cup flour; mix well. Stir in enough remaining flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/4 hours.
3. Punch dough down. Turn onto a lightly floured surface; divide into five portions. Shape each portion into an 18-in. rope. Place three ropes on a greased baking sheet; braid. Pinch ends to seal and tuck under. Twist the two remaining ropes together. Pinch ends to seal. Place on top of braid; tuck ends under. Cover and let rise until doubled, about 1 hour.
4. Bake at 350° for 40-45 minutes or until golden brown. Remove from pan to a wire rack to cool. Drizzle with Vanilla Glaze. Yield: 1 loaf (16 slices each).
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