King arthur's egg braid
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King arthur's egg braid
Last updated 6/12/2012 12:46:15 AM. Recipe ID 6445. Report a problem with this recipe.
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      Title: King arthur's egg braid
 Categories: Breads
      Yield: 8 Servings
      1 tb Active dry yeast
      1 c  Warm water
    1/2 c  Granulated sugar
      1 c  Warm milk
      4    Eggs, room temperature
      1    Stick butter or margarine
  1 1/2 ts Salt
    1/2 tb Cinnamon
      7 c  7-9 cups King Arthur
           -unbleached all-purpose
     12    Dyed uncooked eggs

MMMMM--------------------------EGG WASH-------------------------------
      1    Egg, beaten
      1 tb Water
           Pinch of salt
  Dissolve the yeast in the water. Stir in the sugar and add 1/2 cup
  flour. Let this sit for 10-minutes to give the yeast a chance to get
  going. Add the milk, eggs, butter, salt, and cinnamon. Stir in 4 cups
  of the flour. Add more flour until the dough starts to form a shaggy
  mass. Turn the dough out onto a lightly floured counter and knead it,
  adding more flour as necessary, until the dough has formed a smooth
  and satiny ball. The dough will be a little tacky, but it shouldn't
  be sticky. Put the dough into a clean bowl and coat it with a little
  melted butter. This will help prevent the formation of a skin on the
  dough due to exposure to the air. Cover the dough with plastic wrap
  or a damp towel. Let the dough rise in a warm spot for 1 1/2 to 2
  hours, or until it's quite swollen and puffy looking. Turn the dough
  out onto a lightly floured counter and knead it gently to expel any
  air bubbles. You don't need to actively knead the dough at this
  point; that will excite the gluten in the dough and make it harder to
  braid the bread. Divide the dough into 2 pieces and set one aside.
  Divide the first piece into 3 even pieces. Roll each piece into a
  rope that is 1" in diameter. Braid the set of ropes and shape the
  braid into a large circle. Place the circle on a greased or parchment
  paper-lined baking sheet. Repeat with the second piece of dough.
  Cover the loaves with damp towels and let the wreaths rise for 30
  minutes. Preheat the oven to 350 degrees. Place the eggs on the
  wreaths and gently press them into the dough. Brush the dough with
  the egg wash (1 egg beaten with 1 tbs. water and a pinch of salt).
  Bake the loaves for 35-45 minutes, until nicely browned. Occasionally
  an egg will split in the oven. Use a sharp knife to remove it from
  the wreath and substitute a dyed-hard-boiled egg. Cool the wreaths on
  a rack and ice when fully cool. Makes 2 wreaths, each yielding 12
  large slices. Icing glaze: 1 1/2 cups confectioners' sugar 3 tbs
  orange liqueur Beat the sugar and the liqueur together. The icing
  should be the consistency of a thick salad dressing. Use a fork to
  drizzle the icing on the wreaths.

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Recipe ID 6445 (Apr 03, 2005)

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