Preparation:
In a bowl combine maple syrup, yeast and first of flour. In sauce pan heat
juice and butter until almost melted. With mixer gradually beat liquid
into yeast mixture. dry ingredients. Set aside egg white for brushing top
of loaves. Add in egg yolk, remaining eggs, lemon peel, almond extract, and
second flour (2) to make a thick batter. Stir in third part of flour (3)
to make dough. Turn onto floured work surface and knead until smooth,
continuing to add fourth flour (4). Knead at least 15 minutes.
Place in lightly oiled bowl, turning dough so top is oiled too. Let rise
until doubled, about 1 hour. Punch down dough. Turn onto floured work
surface, separate dough for loaves; cut dough for each loaf into 3 equal
parts. Cover and let rest 15 minutes. Lightly oil two cookie sheets.
On floured work surface, roll each piece into a 24" length. Place three
lengths together and braid; it comes out best if you begin in the middle
and work toward each end. Shape into a ring, join the ends and pinch
together. Repeat with each loaf. Cover rings with towels and let rise in
warm place 1 hour.
Beat egg white; use pastry brush to brush over loaves. Top rings with
almonds. Place in oven at 350 for 15 minutes, then change cookie sheet
places. Bake about 15-20 minutes longer, or until tops are golden brown
and bread makes thunking sound when tapped with knuckle. |
