Nutritional Info

Nutrition Facts

Serving Size 1 (183g)

Calories 411
Calories from Fat 74 (18%)
Amount Per Serving %DIV
Total Fat 8.3g 13%
Saturated Fat 2.1g 11%
Monounsaturated Fat 3.7g
Polyunsaturated Fat 2.4g
Trans Fat 0.0g
Cholesterol 49.4mg 16%
Sodium 143.1mg 6%
Potassium 126.6mg 3%
Total Carbohydrate 68g 23%
Dietary Fiber 2.1g 8%
Sugars 6.7g
Protein 13.1g 26%

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Recipe Description
This lovely braided bread bakes up golden and tender. This makes a lovely addition to holiday tables, or dresses up a simple everyday meal.
Prep time
3 hr 20 min
Cook time
50 min
Ready In
4 hr 10 min

Ingredients

Serves Tool

Serves To:USMetric
5 1/2 Cup(c)  all purpose flour
1/2 Cup(c)  sugar
1 Teaspoon(t)  salt
2 Package(pk)  regular or quick acting active dry yeast
1/3 Cup(c)  margarine
3/4 Cup(c)  milk
1/2 Cup(c)  water
2   eggs
1 Cup(c)  slivered almonds, toasted
2 1/2 Teaspoon(t)  lemon peel, grated
1/2 Teaspoon(t)  mace, ground
1/2 Cup(c)  powdered sugar
1 Dash(ds)  nutmeg, ground
4 Teaspoon(t)  lemon juice

Preparation

Mix 1 1/2 cups of the flour, the sugar, salt and undissolved yeast in large bowl. Cut margarine into small pieces. Heat margarine, milk and water until warm (105 to 115° F). Stir into yeast mixture. Stir in eggs, almonds, lemon peel, mace and enough remaining flour to make a soft dough. Grease top of dough. Cover tightly with plastic wrap and refrigerate at least 2 hours but no longer than 24 hours. Lightly grease cookie sheet. Punch down dough. Divide into 4 equal parts. Roll 3 parts into 14 inch ropes. Place ropes close together on cookie sheet. Braid ropes loosely. Pinch ends together to seal. Divide remaining dough into 3 pieces. Roll each piece into 12 inch rope. Place ropes close together. Braid ropes and place on top large braid. Cover and let rise in warm place 30 to 50 minutes, or until double. (Dough is ready if indentation remains when touched.) Heat oven to 350° F. Bake 40 to 50 minutes, or until deep golden brown. Remove from cookie sheet to wire rack.

Additional notes

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Holiday Almond Braid
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