1/2 c Maple syrup 1 Egg, separated
2 tb Dry yeast 2 Eggs
9 c Whole wheat pastry flour 1 tb Grated lemon peel
2 c Apple juice 1 ts Almond extract
1 c Butter 1/4 c Sliced almonds
———————FLOUR WILL BE USED IN 4 PART———————
2 1/2 c Whole wht pastry flour (1) 3 1/4 c Whole wht pastry flour (3)
2 c Whole wht pastry flour (2) 3/4 c Whole wht pastry flour (4)
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.
Yields
2 servings