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Yeast: Almond Christmas Bread




Source of Recipe


Sister Schubert's Secret Bread Recipes


List of Ingredients




1 package active dry yeast
2/3 cup warm milk (105-115 degrees)
2 tablespoons sugar
1/4 cup butter, melted and divided
1 large egg, lightly beaten
1 tablespoon grated orange rind
1/2 teaspoon salt
1 cup powdered sugar, sifted
2 tablespoons milk
1/4 teaspoon almond extract
1/2 cup blanched slivered almonds, toasted


Recipe



Combine yeast and warm milk in a 2 cup liquid measuring cup; let stand 5 minutes. Stir in 2 tbl. sugar, 2 tbl. melted butter, and egg. Combine flour, orange rind, and salt in a large bowl. Add yeast mixture and stir well. Turn dough out onto a well-floured surface; knead until smooth and elastic (7-9 minutes). Place in a well-greased bowl, turning to grease top. Cover loosely; let rise in a warm place (85¼F), free from drafts, 1 hour or until doubled in bulk.


Punch dough down; turn out onto a lightly floured surface. Divide into thirds. Roll each third into a 24" rope. Place ropes on a large greased baking sheet. Braid ropes; join ends of rope and shape braid into an oval. Brush loaf with remaining melted butter.

Cover loosely; let rise in a warm place free from drafts, 45 minutes or until doubled in bulk.

Preheat oven to 350¼F. Bake for 30-40 minutes or until golden.

Remove from baking sheet and let cool on wire rack. Transfer braid to large platter. Combine powdered sugar, 2 tbl. milk and almond extract; drizzle over braid. Sprinkle evenly with almonds. Makes 1 loaf.