Australian Easter Bread
Source of Recipe
Darlene
List of Ingredients
Australian Easter Bread
3/4 c. milk
: 1/2 c. sugar
: 1 tsp. salt
: 1/2 c. butter or margarine
: 2 pkgs. quick-rise yeast
: 1/2 c. warm water (105 to 115 degrees)
: 1 whole egg
: 1 egg, beaten with 1 tbsp. water
: 3 egg yolks
: 1 whole egg
: 1 tbsp. grated lemon peel
: 4 3/4 c. unsifted all-purpose flour
: 1/2 c. raisins
: 1/4 c. chopped blanched almonds
: 2 tbsp. sliced blanched almonds Recipe
Heat milk until bubbles form around edge of pan.
Remove form heat; add sugar, salt and butter, stirring
: until butter melts.
Cool to lukewarm.
Sprinkle yeast over warm water in large bowl of
: electric mixer; stir until dissolved. Add milk mixture.
Beat 3 egg yolks and 1 whole egg with fork; add milk
mixture.
Add lemon peel and 2 1/2 cups of flour; beat with electric
: mixer until smooth, about 2 minutes.
Gradually add 2 cups flour, mix with hands until
: dough is stiff enough to leave bowl; mix in remaining 1/4 cup flour,if needed. Turn dough out onto a lightly
: floured board.
Knead until smooth and elastic, about 8 minutes.
:
Knead in raisins and chopped almonds.
Place in a lightly greased large bowl; turn over
: to bring greased side up.
Cover with a towel. Place bowl of dough in a warm (85 degree) place, free from
: drafts, let rise for about 45 minutes or until double in bulk. Turn dough
: out onto a lightly floured board; divide into 3 equal parts.
: Using palms of hands, roll each piece into a 24-inch long strip.
: Braid dough strips; press ends together to seal. Place braid on : large, greased cookie sheet.
Put whole egg (still in shell) in center of the middle
: strip. Cover with towel and let rise about 25 to 30 minutes.
:
Preheat oven to 375 degrees. Brush dough with egg yolk-water: mixture; sprinkle with sliced almonds. Bake 35 to 40 minutes or : until a rich golden brown. (If crust seems too brown after 25 : minutes of baking, cover with aluminum foil.) Let cool on rack; serve warm.
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