Classic Easter Bread
|Sugar||100 Gram (1/2 Cup)|
|Warm milk||550 Milliliter (110 F 43ÃÂ°C, 2 Cups)|
|Active dry yeast||4 Tablespoon (4 Packages)|
|All purpose flour||1 Kilogram (6 Cups)|
|Butter||200 Gram (3/4 Cup Plus 2 Tablespoons)|
|Lemon||1 , peel grated|
|Chopped almonds||100 Gram (1 Cup)|
|Chopped candied lemon peel||200 Gram (1.25 Cup)|
|Seedless golden raisins||300 Gram (2 Cups)|
|Rum||1 1⁄2 Tablespoon|
|Butter||50 Gram, melted (4 Tablespoon)|
|Sugar||50 Gram (1/4 Cup)|
|Egg yolk||1 , beaten|
|Slivered almonds||50 Gram (1/2 Cup)|
To make yeast dough, stir 2 tea spoons sugar into warm milk and sprinkle with yeast.
Let stand 5 minutes or until the surface is frothy.
Stir gently to moisten any dry particles remaining on top.
Sift flour and salt into a large bowl.
Melt butter; cool slightly.
Lightly beat butter, eggs and lemon peel into yeast mixture.
Pour into flour mixture, combining to make a dough.
On a floured surface, knead dough 5 to 10 minutes until smooth and elastic.
Cover and let rise in a warm place 1 hour.
To make fruit loaf, combine almonds, candied peel, raisins and rum in a small bowl.
Cover and let stand 30 minutes.
Divide risen dough in half; knead each half lightly.
Knead fruit mixture into 1 half; let stand 15 minutes.
Grease a baking sheet.
Shape fruit dough into a loaf; place on greased baking sheet.
Let stand in a warm place 30 minutes.
Preheat oven to 375°F (190°C).
Cut a cross on top of loaf.
Bake 30 to 40 minutes or until a rich brown.
While still hot, brush loaf with butter and sprinkle with sugar.
To make braided wreath, divide remaining dough into 3 equal pieces; roll into long ropes.
Braid ropes; shape into a wreath.
Brush with egg yolk.
Combine almonds, sugar and rum in a small bowl; spread over wreath.
Bake as for fruit loaf.