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SW: Easter Braid Loaf **

Source of Recipe

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Easter Braid Loaf **

Everydaydiabeticrecipes.com
YIELDS 24 slices (2 loaves) - SERVING SIZE 1 slice
PREP 1 Hr 40 Min - COOK TIME 25 Min

Bread is an important part of an Easter table spread, which is why we came up with this Easter Braid Loaf recipe. It's a beautiful and easy bread recipe that features a light almond flavor and sweet golden raisins.

What You'll Need:
• 1 (1/4-ounce) package active dry yeast
• 1/4 cup warm water
• 1 cup warm 2% milk
• 1/2 cup sugar
• 1/2 cup (1 stick) butter, softened
• 3 eggs
• 1/2 teaspoon salt
• 5-1/2 cups all-purpose flour
• 1 cup golden raisins
• 2 teaspoons almond extract
• 1 egg, lightly beaten
• 2 tablespoons sliced almonds

What To Do:
1. In a large bowl, dissolve yeast in warm water. Add milk, sugar, butter, the 3 eggs, salt, and 3 cups flour; beat until smooth. Stir in remaining flour to form a soft dough. Stir in raisins and almond extract.

2. Turn dough onto floured surface; knead about 5 minutes, or until smooth and elastic. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place about 1-1/2 hours, or until doubled.

3. Preheat oven to 350 degrees F. Coat a baking sheet with cooking spray.

4. Punch dough down; turn onto a lightly floured surface. Divide into 6 portions and shape each into a 12-inch rope. Place 3 ropes on prepared baking sheet and braid; pinch ends to seal and tuck under. Repeat with remaining ropes. Brush with beaten egg and sprinkle with almonds.

5. Bake 25 to 30 minutes, or until golden brown. Cool on wire racks.

1/24 of recipe (1 slice) equals: Calories 193 (Calories from Fat 47); Total Fat 5.2g (Saturated Fat 1.1g, Trans Fat 1.0g); Protein 4.8g; Cholesterol 32mg; Sodium 102mg; Total Carbohydrates 32g; Dietary Fiber 1.2g; Sugars 8.4g 0 %