Holiday recipes

Original recipe yield: 2 loaves.

INGREDIENTS:
1 (.25 ounce) package active dry yeast
1 cup warm water (110 degrees F/45 degrees C)
8 cups all-purpose flour
3 eggs
4 eggs, separated
1 cup white sugar
2 cups milk
1 tablespoon grated orange zest
1 cup butter, melted
1 cup raisins

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DIRECTIONS:
In a small mixing bowl, dissolve the yeast in the warm water. Let stand until creamy, about 10 minutes.
In a large bowl, combine the yeast mixture, 2 cups of the flour, the whole eggs, egg yolks, sugar, milk and orange zest; mix well. Add the remaining flour, 1 cup at a time, until the dough comes together. Turn the dough onto a lightly floured surface and knead until smooth and supple, about 5 minutes.
Flatten the dough out with your hands and smear 1/3 cup of the butter on the dough. Fold up the dough and knead gently to incorporate the butter into the dough. Repeat this twice until all of the butter is incorporated. Use the same method to incorporate the raisins.
Lightly oil a large mixing bowl. Place the dough in the bowl and turn the dough to coat with oil. Cover with a damp cloth and let stand in a warm place until doubled in volume; about 1 hour.
Preheat oven to 350 degrees F(175 degrees C).
Turn the dough onto a lightly floured surface and divide into two equal size pieces. Form each piece into a loaf and place them in two lightly greased 9x5 inch loaf pans. Cover with a damp cloth and let rise until doubled, about 40 minutes.
Brush the tops of the loaves with egg whites and bake at 350 degrees F(175 degrees C) until the top of the loaves are golden and the bottom of the loaves sound hollow when tapped, about 30 to 40 minutes.

holiday recipes contd.

Braided Easter Egg Bread

"This decorative Easter bread has whole eggs baked into it! Do not cook the whole eggs, as they will bake at the same time that the bread does. The eggs can also be dyed for extra color."

Original recipe yield: 1 - 1 pound loaf.

INGREDIENTS:
2 1/2 cups all-purpose flour, divided
1/4 cup white sugar
1 teaspoon salt
1 (.25 ounce) package active dry yeast
2/3 cup milk
2 tablespoons butter
2 eggs
5 whole eggs, dyed if desired
2 tablespoons butter, melted

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DIRECTIONS:
In a large bowl, combine 1 cup flour, sugar, salt and yeast; stir well. Combine milk and butter in a small saucepan; heat until milk is warm and butter is softened but not melted.
Gradually add the milk and butter to the flour mixture; stirring constantly. Add two eggs and 1/2 cup flour; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal size rounds; cover and let rest for 10 minutes. Roll each round into a long roll about 36 inches long and 1 1/2 inches thick. Using the two long pieces of dough, form a loosely braided ring, leaving spaces for the five colored eggs. Seal the ends of the ring together and use your fingers to slide the eggs between the braids of dough.
Preheat oven to 350 degrees F (175 degrees C). Place loaf on a buttered baking sheet and cover loosely with a damp towel. Place loaf in a warm place and let rise until doubled in bulk, about 45 minutes. Brush risen loaf with melted butter.
Bake in preheated oven for 50 to 55 minutes, or until golden.

holiday recipes contd.

Julia's Hot Cross Buns

"I adapted this for a bread machine from an old recipe. We always have these on Easter morning."

Original recipe yield: 15 rolls.

INGREDIENTS:
3/8 cup milk
3/8 cup water
1 egg
1 teaspoon salt
1/3 cup white sugar
4 tablespoons margarine
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon orange zest
3 cups bread flour
1 1/2 teaspoons active dry yeast
1/2 cup raisins (optional)
3/4 cup confectioners' sugar
1 tablespoon water

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DIRECTIONS:
Place milk, 3/8 cup water, egg, salt, white sugar, butter or margarine, cinnamon, nutmeg, peel, bread flour, yeast, and raisins in the pan of the bread machine. Select the Dough setting, and Start.
Form into 15 rolls. Place into a greased 13 x 9 inch pan. Let rise for one hour.
Bake at 375 degrees F (190 degrees C) for 20 to 25 minutes. Cool.
Make icing with confectioners' sugar and 1 tablespoon water. Drizzle over buns in the shape of cross.

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