Josee,
Just saw your message in the Friday's BBD. I'm sending this directly to
you, though I fear it will be too late for Easter Sunday. Maybe next
year?.......
King Arthur's Egg Braid
A big, stunning loaf, festive and fancy, ideal for a holiday
centerpiece.
1 Tbsp active dry yeast
1 cup warm water
½ cup granulated sugar
1 cup warm milk
4 eggs, at room temperature
1 stick butter or margarine 1½ Tbsp salt
1½ Tbsp cinnamon
7 to 9 cups KA Unbleached A-P Flour
12 dyed uncooked eggs
Egg wash (1 egg beaten with 1 Tbsp water and a pinch of salt to help
liquefy the egg)
Dissolve the yeast in the water. Stir in the sugar and add ½ cup flour.
Let this sit for 10 minutes to give the yeast a chance to get going. Add
the milk, eggs, butter, salt, and cinnamon. Stir in 4 cups of the
flour. Add more flour, until the dough starts to form a shaggy mass.
Turn the dough out onto a lightly floured counter and knead it, adding
more flour as necessary, until the dough has formed a smooth and satiny
ball. The dough will be a little tacky, but it shouldn't be sticky.
Put the dough into a clean bowl and coat it with a little melted butter.
This will help prevent the formation of a skin on the dough due to
exposure to the air. Cover the dough with plastic wrap or a damp towel.
Let the dough rise in a warm spot for 1½ to 2 hours, or until it's
quite swollen and puffy- looking. Turn the dough out onto a lightly
floured counter and knead it gently to expel any air bubbles. You don't
need to actively knead the dough at this point; that will excite the
gluten in the dough and make it harder to braid the bread.
Divide the dough into 2 pieces and set one aside. Divide the first
piece into 3 even pieces. Roll each piece into a rope that is 1-inch in
diameter. Braid the set of ropes and shape the braid into a large
circle. Place the circle on a greased or parchment paper-lined baking
sheet. Repeat with the second piece of dough.
Cover the loaves with damp towels and let the wreaths rise for 30
minutes.
Preheat the oven to 350 F. Place the eggs on the wreaths and gently
press them into the dough. Brush the dough with the egg wash. Bake the
loaves for 35 to 45 minutes, until nicely browned. Occasionally, an egg
will split in the oven. Use a sharp knife to remove it from the wreath
and
substitute a dyed hard-boiled egg. Cool the wreaths on a rack and ice
when fully cool. Makes 2 wreaths, each yielding 12 large slices.
Icing Glaze
1½ cups confectioners' sugar
3 Tbsp orange liqueur
Beat the sugar and the liqueur together. The icing should be the
consistency of a thick salad dressing. Use a fork to drizzle the icing
on the wreaths.
Copyright 2000 The King Arthur Flour Company, Inc. Norwich, VT 05055