Bread Of The Dead
|Milk||1⁄4 Cup (4 tbs)|
|Butter||1⁄4 Cup (4 tbs), cut into small pieces|
|Active dry yeast||1|
|Warm water||1⁄4 Cup (4 tbs)|
|All purpose flour||3 Cup (48 tbs)|
|Ground cinnamon||1⁄4 Teaspoon|
In a small pan, scald milk over medium-high heat; remove from heat and stir in 1/4 cup of the sugar, butter, and salt.
In large bowl of an electric mixer, stir yeast into warm water and let stand until softened (about 5 minutes).
Add milk mixture.
Separate 1 egg; add yolk to yeast mixture (reserve white).
Add remaining egg and 2 1/3 cups of the flour; beat until well blended.
Knead on a well-floured board until dough is smooth and velvety (about 10 minutes), adding more flour as needed.
Place in a greased bowl; turn to grease top.
Cover and let rise in a warm place until doubled (about 1 1/2 hours).
Punch dough down and knead briefly.
Cut off 1/2 cup of the dough; wrap in plastic and set aside.
Divide remaining dough into 3 equal parts; shape each into a rope about 12 inches long.
Braid ropes, pressing ends to hold securely; place on a greased baking sheet and join ends to make a small wreath.
Divide reserved dough in half; shape each portion into a bone.
Cross bones and place across wreath.
Cover lightly and let rise in a warm place until puffy (about 30 minutes).
Lightly beat reserved egg white and brush over bread.
Mix cinnamon and remaining 2 teaspoons sugar; sprinkle over loaf, avoiding bones.
Bake in a 350° oven until richly browned (about 35 minutes).