Directions: |
Directions:Combine milk, water and butter/margarine in a saucepan. Heat over low heat until liquids are very warm (120º F- 130º F). Margarine does not need to melt.
Place 6 cups of flour, sugar, salt and yeast in a bowl. **
Attach bowl to Kitchenaid mixer with dough hook, turn to speed 2 and mix for about 1 minute. At speed 2 gradually add eggs, then warm liquid about 30 seconds. Mix 1 minute longer.
Continuing on Speed 2 add remaining flour, 1/2 cup at a time until dough loses stickiness and clings to hook about 2 minutes. Knead dough on Speed 2 for 2 minutes longer until dough is smooth and elastic.
(** If mixing and kneading by hand, mix all ingredients in bowl and stir until dough forms. Knead dough for 10-12 minutes) Transfer dough to lightly floured surface and knead for about 1 minute or two until very smooth.) Shape dough into a ball.
Place dough in greased bowl, turning to grease top. Cover and let rise in a warm draft free place, until doubled in bulk about 1 hour.
Punch down dough. Add raisins and knead into dough and cut in 4 pieces with your hands roll one piece into a rope about 20 inches long. Repeat with all pieces. Lay the ropes sides by side and loosely twist them together. Place ropes of greased cookie sheets. Bring ends together to form a ring. Pinch ends to seal. ( If you wish place 3 eggs at intervals around the wreath tucking them in between the ropes.) Cover and let rise about 1 hour or double in size.
Preheat oven to 350º F. Brush egg was over dough if you like (I skip this step). Bake for 30-35 minutes or until golden brown.
Cool on wire rack |
This recipe for Tortine - Easter Bread is from