BREAD BASKET WITH EASTER EGGS
5 to 5 1/2 cups all-purpose flour, divided use
1/3 cup plus 1 tablespoon sugar, divided use
2 packages Fleischmann's. Rapid Rise Yeast
4 teaspoons grated lemon peel
1/2 teaspoon salt
2/3 cup milk
1/3 cup plus 1 tablespoon water, divided use
1/3 cup butter or margarine
1 egg white
2 eggs, room temperature
1 cup chopped or pitted dates, snipped
1/2 cup sliced almonds, lightly toasted
Frosting (recipe follows)
Combine 2 cups flour, 1/3 cup sugar, undissolved yeast, lemon peel and salt; set aside.
Heat milk, 1/3 cup water and butter until very warm (120 to 130 degrees F). Stir into dry ingredients. Stir in 2 eggs, dates, 1/4 cup almonds and enough remaining flour to make soft dough. Knead on floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest 10 minutes.
Reserve 1/3 of dough. Divide remaining dough into three pieces; roll each to 30-inch rope. Braid ropes. Place on greased baking sheet. Form into ring; pinch ends to seal. Divide remaining dough into 8 pieces; form into oval rolls. Place on separate greased baking sheet. Cover wreath and rolls; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.
Beat egg white with 1 tablespoon water; brush on wreath. Sprinkle with remaining 1 tablespoon sugar and almonds.
Bake at 350 degrees F for 15 to 20 minutes for rolls and 30 to 35 minutes for wreath, or until done. Switch positions of sheets after 10 minutes for even browning. Remove from sheets; cool on wire racks.
Frost and decorate rolls as desired. Arrange rolls in the middle of the braided ring.
FROSTING
1 cup powdered sugar
1 to 2 tablespoon milk
Combine 1 cup powdered sugar and 1 to 2 tablespoons milk. Beat until smooth.
Makes 1 basket and 8 rolls
Source: Fleischmann's Yeast |