Ingredients:
3 3/4 – 4 c. all-purpose flour
1/3 c.
sugar
1 tbsp.
grated orange peel
1/2
tsp. salt
1/2
tsp. anise seed
2 pkgs.
Fleischmann’s Active Dry
Yeast*
1/2 c.
milk
1/4 c.
water
1/4 c.
Blue Bonnet Margarine or Blue
Bonnet Butter Blend
8 eggs,
at room temp.
1/4 c.
Planters Slivered Almonds,
chopped
1 tbsp.
water
Food
coloring
Confectioners’
sugar glaze
Directions:
In large bowl, mix 1 1/4 cups flour, sugar, orange peel, salt, anise seed and undissolved yeast. In saucepan, heat milk, 1/4 cup water and margarine to 120 to 130 degrees F. Add to dry ingredients and beat 2 minutes at medium speed, scraping bowl occasionally. Add 2 eggs and 1/2 cup flour. Beat at high speed 2 minutes, scraping bowl occasionally. Stir in almonds and enough remaining flour to make soft dough. On floured surface, knead 8 to 10 minutes. Place in greased bowl; turn to grease top. Cover; let rise in warm draft-free place until doubled in size, about 1 hour. Punch down dough; divide in half. Roll each piece into 24 inch rope. On greased baking sheet, loosely twist ropes. Shape into circle; seal ends. Place 5 eggs between ropes in twist. Cover; let rise until doubled in size, about 1 hour. Beat remaining egg and water; brush on loaf. Bake at 350 degrees F. for 30 to 35 minutes or until done. Remove from sheet; cool on rack. Brush eggs with food coloring; drizzle bread with confectioners’ sugar glaze. *For 50% faster rising, substitute Fleischmann’s Rapid Rise Yeast. Section XI
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