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Easter Braid Recipe

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This recipe for Easter Braid is from The Foods We Love, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pkg. active dry yeast
1/4 c. warm water

1 c. milk, scalded
1/2 c. sugar
2 t. salt
1/2 c. softened butter
4 1/2 to 5 c. flour
2 beaten eggs
2 t. grated lemon peel

Sugar Glaze
Directions:
Directions:
Soften yeast in warm water. Combine milk, sugar, salt and butter. Cool to lukewarm. Stir in about 2 c. of the flour and eggs and mix well. Stir in softened yeast. Add lemon peel and remaining flour to make soft dough. Turn out on a lightly floured surface and knead till smooth and elastic (about 8 - 10 minutes). Place in a lightly greased bowl, turning once to grease surface. Cover and let rise in a warm place until double (about 1 1/2 hours). Punch down. Divide and round the dough into 2 balls, one for each loaf. Cover and let rest or 10 minutes. For each loaf: Divide one of the balls in fourths. Shape 3 parts into strands 12 inches long, tapering ends. Line up the strands 1 inch apart on a lightly greased baking sheet. Braid loosely without stretching the dough, beginning in the middle and working toward either end. Seal ends well. Divide remaining dough in thirds. Shape in strands 8 to 9 inches long, tapering the ends. Braid loosely and place atop the large braid, tucking ends of small braid into large one. Bake at 350º about 25 to 30 minutes. While warm, spread with Sugar Glaze. Makes 2 braided loaves.
Sugar Glaze:
To 2 c. powdered sugar, add 1/4 c. hot water and 1 t. butter; mix till well blended. Drizzle over warm Easter Braid.
Personal Notes:
Personal Notes:
Original recipe from the Better Homes and Gardens Bread Cookbook.

 

 

 

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