1 cup milk
1/2 cup sweet butter
1 package active dry yeast
1/2 cup granulated sugar
1 teaspoon salt
2 Eggs; beaten
5 Tablespoons orange juice, divided
1 Tablespoon grated orange rind
5 1/2 cups sifted flour
1/4 cup slivered almonds
2 Tablespoons granulated sugar
In a small saucepan, combine the milk and butter over medium heat and scald. Stir until the butter melts, then pour into a mixing bowl.
When lukewarm, sprinkle in the yeast, and gradually stir in the 1/2 cup sugar until it dissolves.
Next add the salt, eggs, 3 Tablespoons of orange juice, and the orange rind, stirring continuously.
Gradually add half the flour until the mixture begins to bubble. Continue adding flour gradually by hand; the dough will be sticky, but not stiff.
Flour your fingers lightly and knead for 15 minutes.
Place the dough in a large buttered bowl, brush the dough with melted butter, cover, and place in a warm area to rise until doubled in bulk (approximately 2 to 3 hours).
Punch the dough down and divide into 2 parts. Divide each half into 3 parts and roll each into a long rope about 10" x 2". Braid the three ropes together; pinch to seal the ends.
Repeat with the other half of the dough to make a second Easter Bread.
Place on a cookie sheet, cover, and let rise until doubled in bulk (approx. 1 1/2 hours).
Meanwhile, prepare the glaze by mixing the remaining 2 Tablespoons orange juice, 2 Tablespoons granulated sugar, and the slivered almonds in a small bowl.
Bake at 375 degrees F about 20 minutes. Remove from the oven and with a pastry brush glaze the tops and sides of loaves. Return to the oven and bake for another 15 to 20 minutes until the color is a rich and shiny chestnut.
Halloween is the fun holiday, dressing
From budget worksheets to housecleaning schedules (and everything in between),
Use our free meal plans so you don't have to worry about what's for dinner! They're weekly menus; complete meals with side dishes and recipes. All family pleasing dishes even picky kids will love.