Italian sweet wreath

Yield: 1 Servings

Measure Ingredient
1⅓ cup WATER
2 tablespoons BUTTER
2 tablespoons SUGAR
1 teaspoon SALT
4 cups All-purpose FLOUR
2 teaspoons Rapid or Quick YEAST
¼ cup SUGAR
1 teaspoon CINNAMON
1 teaspoon ANISE SEED
⅛ teaspoon NUTMEG
1 EGG beaten with:
2 tablespoons WATER

DOUGH

TOPPING

WASH

Source: HOLIDAY BREADS - Donna German VI Remove dough from machine Place on lightly floured surface. Divide dough into 3 equal parts. Roll each piece into long, slender rope/braid together.

Shape braid into a wreath-shaped circle pinch ends together to seal. Place on lightly greased baking sheet. Cover, let rise 30-40 min. Mix topping ingred. together. Brush top with egg wash and sprinkle w/topping. Bake in preheated 350° oven for about 20 min until golden.

Posted to Digest bread-bakers.v096.n065 From: Bev Janson <claycooker@...> Date: Sun, 08 Dec 1996 22:04:27 -0600

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