Ingredients: |
Ingredients: 3/4 c. lukewarm water
1 T. sugar
2 small cakes yeast (do not use dry)
4 c. flour, divided
12 egg yolks (do not substitute whole eggs)
1/4 c. sugar
1 t. salt
1/2 c. melted butter, cooled
1 t. orange or lemon rind
raisins, to taste, optional
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Directions: |
Directions:Mix water, sugar and yeast cakes in small bowl until dissolved. Add 1 cup of flour and stir until smooth. Cover and let rise in a warm place until bubbly--45 minutes-1 hour. In a large bowl, mix together yolks, sugar, salt, butter and grated orange or lemon rind. Add prepared yeast mix. Beat well. Gradually add remaining 3 cups of unsifted flour (may add raisins). Dough will be very soft. Knead or mix well, scraping sides of bowl. Brush dough with melted butter or oil. Place in buttered or oiled bowl. Cover with towel and set in warm place to rise until double in bulk. To shape: knead lightly on floured board. Fill greased round cake pans 1/2 full. For cross topping: Take small strip of dough and roll into a rope shape. Cut ends with a sharp knife and place on center of loaf in the form of a cross. Use toothpicks to hold in place if necessary, or moisten with a small amount of water to make cross stick in place. Place pans again to rise until double in bulk. Bake at 350º for 20-25 minutes. For golden gloss: Brush tops of loaves with egg wash of egg yolk beaten with a teaspoon of water. Do this about 10 minutes before end of baking time. Handle very gently when removing from oven. Remove from pans, place on rack and cover with towel to cool. Makes 2 loaves. NOTE: Brush tops with melted butter for a soft crust or make icing (or glaze) with powdered sugar and milk. Ice when bread is completely cooled. |
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