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Sugar Frosted Lemon Ginger Braid
Lemon and ginger aren't the usual fillings found in yeast breads but you'll love this combination.
30 to 40 minutes
4-1/4 to 4-3/4 cups all-purpose flour
1 (2-1/4 tsp.) envelope Fleischmann's® RapidRise Yeast
1/2 cup sugar
1/2 teaspoon salt
1 teaspoon ground ginger
1 cup milk
1/4 cup water
1/4 cup butter OR margarine, softened
2 tablespoons freshly grated lemon peel
1/2 teaspoon pure vanilla extract
1 egg white, lightly beaten
1 tablespoon water
1/4 teaspoon lemon extract
1 tablespoon raw turbinado sugar
Combine 2 cups flour, undissolved yeast, sugar, salt and ginger in large mixer bowl. Heat milk, water and butter to very warm (120° to 130°F). Add egg, lemon peel, vanilla and milk mixture to bowl. Beat on low speed of mixer for 30 seconds. Increase speed to medium and beat for 2 minutes. Continue adding flour, 1 cup at a time, until soft dough forms.
Knead on a lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover and let rest for 10 minutes.
While dough is resting, combine egg white, water and lemon extract in a small bowl.
Divide dough into 3 equal portions, shaping each into a 20-inch rope. Pinch ends together at one end to seal. Braid ropes on a lightly floured surface; pinch ends to seal. Carefully transfer braid to a greased baking sheet. Cover and let rise about 30 minutes or until double in size. Brush with egg white mixture and sprinkle with raw turbinado sugar.
Bake in preheated 375°F oven for 30 to 40 minutes. Lightly cover with foil if top of bread is getting too brown. Cool on wire rack.