3 / 4 cup water
1 / 3 cup milk
1 / 4 cup butter or margarine
1 large egg
1 teaspoon salt
2 teaspoons grated orange peel
3 cups bread flour
1 / 2 cup chopped almonds, toasted
1 / 3 cup sugar
2 teaspoons FLEISCHMANN’S Bread Machine Yeast
6 eggs
1 tablespoon water
Food coloring
Orange Glaze
1 cup powdered sugar, sifted
1 to 2 tablespoons orange juice
Add first 10 ingredients to bread machine pan in the order suggested by manufacturer. Select dough/manual cycle.
When cycle is complete, remove dough from machine to a lightly floured surface. If necessary, knead in enough flour to make dough easy to handle. Divide dough in half; roll each to 30-inch rope. Loosely twist ropes together. Place twisted rope on large greased baking sheet. Place 5 clean eggs, evenly spaced, on dough, pressing between ropes in twist. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes.
Beat remaining egg with 1 tablespoon water; brush over dough (not on eggs). Bake at
350oF for 25 to 30 minutes or until done. Remove from sheet; cool on wire rack. Brush eggs with food coloring. Drizzle Orange Glaze over bread. Serve promptly. Refrigerate any leftover eggs to preserve freshness.
Orange Glaze:
In a small bowl, combine powdered sugar and orange juice. Stir until smooth.
Per Serving:
Serving size*: 3 ounces (1 / 12 of recipe)
Calories 250; Total fat 7g; Saturated fat 3g; Cholesterol 30mg; Sodium 240 mg; Carbohydrates 40g; Dietary fiber 1g; Sugars 14 g; Protein 6 g
* Analysis does not include whole eggs used as decoration