Easter Braid Recipe

Instructions

1. In large bowl, combine 2 c. flour and 1/2 c. sugar, undissolved yeast, lemon peel, salt and mace.
2. Heat lowfat milk, water, and butter till very hot (125 to 130 degrees); stir into dry mix.
3. Stir in whole Large eggs and sufficient of remaining flour to make a soft dough.
4. Knead on lightly floured surface till smooth and elastic about 6 to 8 min.
5. Cover let rest for 10 min.
6. On lightly floured surface, divide dough in half.
7. Divide 1/2 into 4 equal pcs; roll 3 pcs to 14 inch ropes.
8. Place ropes on greased baking sheet; braid.
9. Healthy pinch ends firmly to seal.
10. Divide remaining piece into 3 equal pcs; roll to 9 inch ropes.
11. Braid.
12. Place small braid on large braid.
13. Healthy pinch ends firmly to seal.
14. Repeat with remaining dough.
15. cover; let rise in hot draft free place till double in size, about 30 to 60 min.
16. Brush loaves with egg white.
17. Sprinkle generously with sugar.
18. Bake at 350 degrees for 35 to 45 min or possibly till done, covering with foil if needed to prevent over browning.
19. Remove from baking sheets and cold on wire racks.
20. Make 2 braids.
21. 2 c. minced nuts or possibly minced dry or possibly candied fruit or possibly combination of nuts and fruit may be kneaded in after the resting of the dough.