Yield: 1 Servings
Measure | Ingredient |
---|---|
¾ cup | Plus |
2 tablespoons | Milk |
1 large | Egg |
3 cups | All-purpose flour |
1 pinch | Salt |
⅓ cup | Sugar |
¼ teaspoon | Powdered saffron |
3 tablespoons | Unsalted butter |
2¼ teaspoon | Fast-rise yeast |
1 large | Egg beaten with: |
1 teaspoon | Water |
6 \N | Blanched Almonds |
6 \N | Dark Raisins |
EGG WASH
DECORATE WITH
Source: The Ultimate Bread Machine Cookbook (served by eldest daughter to her family on the morning of Dec. 13 which is St. Lucia Day.
~---Use bread machine set on DOUGH CYCLE At end of program, press clear/stop. To punch dough down, press start and knead for 60 seconds.
Press clear/stop again. Remove dough and let rest 5 min before hand shaping. Sprinkle work surface lightly w/flour. Divide dough into 2 equal pieces. lightly sprinkle with flour Roll ea piece into 18" rope. Lay rope on lightly greased 13x9x1" baking pan. Lay second rope on top, florming a large X Curl each end, toward center, into a coil. Cover with clean kitchen cloth Ret rise till dbl in size - about 1-½ hours. Preheat oven to 375° Brush with EGG WASH: 1 lg Egg w/1 tsp water, beaten tog. Decorate with: 6 blanched Almonds, 6 Dark Raisins Bake for approx. 25-30 min til golden brown. REmove from oven, Cool on Rack Posted to Digest bread-bakers.v096.n065 From: Bev Janson <claycooker@...> Date: Sun, 08 Dec 1996 22:04:27 -0600