Sweet Braided Almond Bread

Loaves

Based on a traditional Czech recipe, this delicious loaf is a wonderful addition to any gathering. And don't let the braids scare you—they are very fast and easy to make.


Details

Difficulty

Moderate

Yield

1 loaf

Prep Time

01 hours

Rise Time

45 minutes

Bake Time

30 to 35 minutes

Ingredients


  • Dough
  • 3 to 3-1/4 cups all-purpose flour
  • 1/4 cup sugar
  • 1 (2-1/4/ tsp.) envelope Fleischmann's® RapidRise Yeast
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly grated lemon peel
  • 1/4 teaspoon ground mace
  • OR 1/4 teaspoon ground nutmeg
  • 1/2 cup milk
  • 1/4 cup water
  • 2 tablespoons butter or margarine
  • 1 egg
  • 1/2 cup raisins
  • 1/4 cup chopped almonds
  • 1 egg white, lightly beaten
  • Powdered Sugar Glaze
  • 1/2 cup powdered sugar, sifted
  • 1/2 to 1 tablespoon milk

Directions


Combine 1 cup flour, sugar, undissolved yeast, salt, lemon peel, and mace in large mixer bowl. Heat milk, water, and butter until very warm (120o to 130oF). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1 cup flour; beat 2 minutes at high speed. Stir in raisins, almonds, and enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
 
Divide dough into 4 equal pieces. Roll 3 pieces to 14-inch ropes. Braid together on greased baking sheet. Tuck ends under to seal. Divide remaining piece into 3 equal pieces. Roll each piece to 9-inch rope; braid together. Pinch ends to seal. Brush surface of large braid with water; place small braid on top of large braid. Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes to 1 hour.
 
Brush loaf with beaten egg white. Bake at 350oF for 30 to 35 minutes or until done. Remove from sheet; cool on wire rack. Drizzle with Powdered Sugar Glaze.
 
Powdered Sugar Glaze: Combine powdered sugar and milk in a small bowl. Stir until smooth.