Directions: |
Directions:Put yeast in 1/2 cup warm water. Mix until dissolved. Let stand for 5 to 10 minutes.
Meanwhile, in a large bowl combine 1/2 cup warm water, blend in 1.5 cups of sifted flour.
Stir yeast mixture into flour and water mix well. Beat until very smooth. Cover bowl with wax paper and towel and let stand in warm place for 1-2 hours.
Cream Shortening until softened, then add lemon juice, lemon and orange peel and mix until combined. Add sugar a little at a time and salt creaming until light and fluffy. In a separate bowl, beat eggs and egg white until think and piled softly.
Add egg mixture in 3rds and add into sugar mixture. Mixing well after each addition.
Add eggs and sugar mixture to yeast mixture, ensure that you mix it well.
Add 1/2 of the remaining sifted flour, about 2 cups to yeast and egg mixture beat until very smooth add remaining flour a little at a time until bread is not sticky or not to dry. dough should be soft.
Knead dough on floured surface until smooth. put dough in greased bowl grease both sides of the dough cover with wax paper and towel let stand 1-2 hours until double in size. Punch down dough divide dough in 2 balls or 4 balls if making one loaf or two loaf your choose. let stand 10 min.( covered)
Roll each ball 36" long if making one loaf and 18" long if making two loaves
Braid together make ring one or two. bake at 350 for 10 min baste with egg yoke and tablespoon of milk sprinkle w candy balls and the finish baking.
Place on greased cookie sheet bake for 35-45 min or until golden brown. |
This recipe for Easter Sweet Bread is from