Servings: 16
Yield: 1 ring
Notes: To measure liquid, pour into transparent liquid-ingredient measuring cup; read measurement at eye level.
To measure flour, spoon into standard dry-ingredient measuring cup; level with straight-edged knife.
Check dough after 5 minutes of mixing; it should form a soft, smooth ball around the blade. If dough is too stiff or dry, add additional liquid, 1 teaspoon at a time, until dough is of the right consistency. If dough is too soft or sticky, add additional bread flour, 1 teaspoon at a time.
Categories: Braids and Wreaths, Fleischmann's Yeast, Yeast Bread
6 cups all-purpose flour (6 to 6 1/2 cups)
1/2 cup sugar
2 packages Fleischmann's Rapid Rise Yeast
4 teaspoons grated orange peel
3/4 teaspoon salt
3/4 cup milk
1/2 cup water
1/2 cup butter, cut into pieces
4 eggs
1 1/2 cups golden raisins
OR
1 1/2 cups chopped dried apricots
OR
1 1/2 cups chopped dried figs
1. In large bowl, combine 2 cups flour, sugar, undissolved yeast, orange peel and salt. Heat milk, water and butter until very warm (120 to 130ºF). Butter does not need to melt. Stir into dry ingredients. Stir in 3 eggs, raisins 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 lightly floured surface 10 minutes.
2. Divide dough into 3 equal pieces. Roll each piece to 24-inch rope; braid ropes. Place in greased 10-inch Bunt or tube pan, bringing ends together to seal. Cover; let rise in warm, draft-free place until doubled in size, about 45 to 60 minutes.
3. Lightly beat remaining egg; brush on coffeecake. Bake at 350ºF for 40 to 45 minutes or until done; cover with foil after 25 minutes to prevent excess browning. Remove from pan and cool on wire rack.
Yield: 1 ring
Notes: To measure liquid, pour into transparent liquid-ingredient measuring cup; read measurement at eye level.
To measure flour, spoon into standard dry-ingredient measuring cup; level with straight-edged knife.
Check dough after 5 minutes of mixing; it should form a soft, smooth ball around the blade. If dough is too stiff or dry, add additional liquid, 1 teaspoon at a time, until dough is of the right consistency. If dough is too soft or sticky, add additional bread flour, 1 teaspoon at a time.
Categories: Braids and Wreaths, Fleischmann's Yeast, Yeast Bread
6 cups all-purpose flour (6 to 6 1/2 cups)
1/2 cup sugar
2 packages Fleischmann's Rapid Rise Yeast
4 teaspoons grated orange peel
3/4 teaspoon salt
3/4 cup milk
1/2 cup water
1/2 cup butter, cut into pieces
4 eggs
1 1/2 cups golden raisins
OR
1 1/2 cups chopped dried apricots
OR
1 1/2 cups chopped dried figs
1. In large bowl, combine 2 cups flour, sugar, undissolved yeast, orange peel and salt. Heat milk, water and butter until very warm (120 to 130ºF). Butter does not need to melt. Stir into dry ingredients. Stir in 3 eggs, raisins 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 lightly floured surface 10 minutes.
2. Divide dough into 3 equal pieces. Roll each piece to 24-inch rope; braid ropes. Place in greased 10-inch Bunt or tube pan, bringing ends together to seal. Cover; let rise in warm, draft-free place until doubled in size, about 45 to 60 minutes.
3. Lightly beat remaining egg; brush on coffeecake. Bake at 350ºF for 40 to 45 minutes or until done; cover with foil after 25 minutes to prevent excess browning. Remove from pan and cool on wire rack.
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