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Prep Time: 40 Minutes Cook Time: 30 Minutes |
Ready In: 70 Minutes Servings: 24 |
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The first time I made this braided bread for Christmas, everyone loved it. In fact, when my sister-in-law came for a visit the following July, she asked me to teach her to make it. âCheri Neustifter of Sturtevant, Wisconsin Ingredients:
2 packages (1/4 ounce each) active dry yeast |
1-3/4 cups warm water (110° to 115°) |
2 eggs |
3 tablespoons sugar |
2 tablespoons almond extract |
2 tablespoons canola oil |
1-1/2 teaspoons salt |
5-3/4 to 6-1/4 cups king arthur unbleached all-purpose flour |
topping: |
1 egg |
1 tablespoon water |
5 teaspoons sugar |
3 tablespoons sliced almonds |
Directions:
1. In a large bowl, dissolve yeast in warm water. Add the eggs, sugar, extract, oil, salt and 4 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
2. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a large bowl coated with cooking spray; turn once to coat top. Cover and let rise until doubled, about 1 hour.
3. Punch dough down; turn onto a lightly floured surface. Divide into thirds; shape each portion into a 20-in. rope. Place ropes on a large baking sheet coated with cooking spray; braid. Pinch ends together, forming a round loaf. Cover and let rise until doubled, about 40 minutes.
4. Beat egg and water; brush over loaf. Sprinkle with sugar and almonds. Bake at 350° for 30-35 minutes or until golden brown. Remove to a wire rack. Yield: 1 loaf (24 slices).
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