Sugar Frosted Lemon Ginger Braid

Lemon and ginger aren't the usual fillings found in yeast breads but you'll love this combination.

Details

Difficulty

Advanced

Yield

1 loaf

Prep Time

35 minutes

Rise Time

30 minutes

Bake Time

30 to 40 minutes

Ingredients

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
1 egg
2 tablespoons freshly grated lemon peel
1/2 teaspoon pure vanilla extract
Topping
1 egg white, lightly beaten
1 tablespoon water
1/4 teaspoon lemon extract
1 tablespoon raw turbinado sugar

Directions

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.