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Prep Time: 40 Minutes Cook Time: 25 Minutes |
Ready In: 65 Minutes Servings: 12 |
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All eyes will turn to this gorgeous braid when it is set on the table. This orange-scented bread will disappear in no time.Shirley Warren, Thiensville, Wisconsin Ingredients:
4 to 4-1/2 cups king arthur unbleached all-purpose flour |
1/2 cup sugar |
1 package (1/4 ounce) active dry yeast |
1 teaspoon salt |
1 cup 2% milk |
3 tablespoons butter |
3 eggs |
3 tablespoons orange juice |
1-1/2 teaspoons grated orange peel |
glaze: |
1-1/2 cups confectioners' sugar |
2 to 3 tablespoons orange juice |
1/2 teaspoon grated orange peel |
1/4 cup dried cranberries |
Directions:
1. In a large bowl, combine 2 cups flour, sugar, yeast and salt. In a small saucepan, heat milk and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add the eggs, orange juice and peel; beat until blended. 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 the top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down. Turn onto a lightly floured surface; divide dough into thirds. Shape each into a 30-in. rope. Braid the ropes; shape into a wreath and pinch ends to seal. Place on a greased baking sheet. Cover and let rise in a warm place until doubled, about 30 minutes.
4. Bake at 350° for 25-30 minutes or until golden brown. Remove from pan to a wire rack to cool.
5. In a small bowl, combine the confectioners' sugar, orange juice and peel; drizzle over bread. Sprinkle with cranberries. Yield: 12 servings.
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