Recipe: Spring Holiday Braid (makes 2)

SPRING HOLIDAY BRAID

6 to 6 1/2 cups all-purpose flour
1/2 cup sugar
2 envelopes Fleischmann's RapidRise Yeast
1 tablespoon grated lemon peel
1 1/2 teaspoons salt
1/2 teaspoon Spice Islands Ground Mace or Ground Nutmeg
3/4 cup milk
1/2 cup water
1/3 cup butter or margarine, cut into pieces
3 large eggs
1 egg white, lightly beaten
Additional sugar

In large bowl, combine 2 cups flour, 1/2 cup sugar, undissolved yeast, lemon peel, salt, and mace.

Heat milk, water, and butter until very warm (120 to 130 degrees F); stir into flour mixture. Stir in 3 eggs and enough remaining flour to make soft dough. Knead on floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest on floured surface 10 minutes.

Divide dough in half; set aside 1 half. Divide 1 half into 4 equal pieces; roll 3 pieces to 14-inch ropes. Place ropes on greased baking sheet; braid. Pinch ends firmly to seal. Divide remaining piece into 3 equal pieces; roll each piece to 9-inch rope. Braid. Place small braid on large braid; pinch ends to seal and to secure to large braid. Repeat with remaining dough. Cover; let rise in warm place until doubled in size, about 30 to 60 minutes.

Brush braids with egg white. Sprinkle with sugar.

Bake at 350 degrees F for 35 to 45 minutes or until done; if needed, cover with foil during last 10 minutes. Remove braids from sheets; let cool on wire racks.

VARIATION:
Replace lemon peel and ground mace with 2 teaspoons Spice Islands Ground Cardamom. After letting rest, knead in 2 cups chopped toasted nuts or chopped dried or candied fruit (or combination).

Makes 2 Coffee Cakes
Source: Fleishmann's