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Cooked by: Chef / Holiday: Easter / Last Modified: 3/24/2004 / Number of Servings: 7 |
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Directions: In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast, orange peel and salt. Heat water, milk and butter until very warm (120: to
130:F); stir into dry ingredients. Stir in 1 egg, almonds and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest on floured surface 10 minutes.
Divide dough in half; roll each to 30-inch rope. Loosely twist ropes together. Place twisted rope on large greased baking sheet; shape into
circle and pinch ends together to seal. Place 7 clean eggs, evenly spaced, on dough, pressing between ropes in twist. Cover; let rise in warm,
draft-free place until doubled in size, about 20 to 40 minutes. Beat remaining egg with 1 tablespoon water; brush on dough (not on eggs). Bake at 350:F for 30 to 35 minutes or until done. Remove from sheet; cool on wire rack. Brush eggs with food coloring. Drizzle bread with Orange Icing. Serve promptly.
Comments: Refrigerate any leftover eggs to preserve freshness.
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