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Almond Braid
1 pkg. active dry, or 1 cake, yeast/
1/3 cup granulated sugar
1 teasp. salt
1/4 cup warm (not hot), or lukewarm, water
1 teasp. nutmeg or mace
1 egg, beaten
1 teasp. sugar
2 3/4 cups sifted all-purpose flour
1/2 cup milk, scalded
1/4 cup butter or margarine
Blanched almonds, split
1. In small bowl, sprinkle or crumble yeast onto warm water (use lukewarm water for cake yeast) ; add 1 teasp. sugar; stir until yeast is dissolved.
2 In large bowl, with spoon, mix scalded milk, butter, 1/3 cup sugar, salt, nutmeg until butter is melted; cool to lukewarm. Add egg, dissolved yeast; mix well.
3. Gradually add flour, beating well after each addition. On lightly floured surface, knead dough about 5 min.
4. Place dough in greased bowl, turning to grease entire surface of dough; then cover, and let rise in warm place (about 85° F.) until doubled in bulk. Punch dough down, and let rise again until doubled.
5. Now turn dough onto lightly floured surface, and divide into 4 parts; shape 3 of them into rolls about 14" long; then, on greased baking sheet, place about 1" apart. Braid rolls loosely, sealing ends together.
6. Shape fourth piece of dough into 3 rolls, each 12" long; braid loosely: then place on top of first braid, pinching ends into larger braid. Cover, and let rise until light—about 45 min.
7. Meanwhile. start heating oven to 350° F. Bake braid 20 to 25 min., or until it tests done with cake tester. When cool, frost with Orange Icing (see fresh orange twist) using one half of the recipe; sprinkle with almond halves. Serve for breakfast with butter and preserves.
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