HomeRecipe Articles Links Forum Sign In Register Categories Search for Recipes Ethnic Main Dishes Soups & Stuff Baked Goods Fruits, grains & veggies On the Side Sweets & Desserts Snacks & Appetizers Holiday Foods Special Diets Miscellaneous Pizza Famous Recipes Free Newsletter Get the Chef's top picks right in your inbox! Your Email Subscribe Unsubscribe Ask The Chef Can't find the recipe your looking for? Have a cooking or food preperation question? No problem. Ask The Chef! Latest Recipes Top Recipes Our Friends Home -> Holiday Foods -> Easter Braided Sweet Easter Spice Bread Recipe Rating: N/A Printer Friendly Recipe submitted by chefdude7263 Ingredients   (view qty in metric system instead) 1/4 cup warm water(110 to 115 degrees) 2 tbsp. active dry yeast 2/3 cup milk 2/3 cup sugar 10 tbsp. butter 1/2 tsp. salt 1 ounce brandy 6 cups all purpose flour plus additional if necessary pinch crushed anise seed 1 1/2 tsp. ground cinnamon 1/2 tsp. ground cardamom 5 large eggs, divided 1 cup whole almonds Directions Place warm water in a small bowl. Stir in yeast. Let stand about 5 minutes until foamy. Combine milk, sugar, butter and salt in a medium saucepan over medium heat. Cook, stirring, until sugar dissolves and butter is melted. Remove the pan from the heat and let cool to 115 degrees. Stir in brandy. Blend together 6 cups flour, anise seed, cinnamon and cardamom in a mixer bowl. Blend on low speed with a dough hook attachment. Add yeast, milk and 4 eggs. Blend 3 minutes on low speed until dough starts sticking to the hook, adding more flour by tablespoonfuls if dough is too wet. Continue blending dough about 5 minutes until it cleans the side of the bowl. Transfer the dough to a floured surface and knead about 7 to 10 minutes until smooth and elastic. Butter the inside of a large bowl. Add dough to the bowl and turn to coat. Cover dough and let rise about 1 hour in a warm place until doubled. Punch down dough. Transfer dough to a floured surface and divide in half. Cut each dough half into 3 equal pieces. Roll each dough piece out to a 16 inch long, 1 1/2 inch thick rope. Butter a large sheet pan. Braid together 3 of the dough ropes and transfer to the prepared pan. Pinch braid ends together and tuck under loaf. Repeat braiding with remaining ropes. Let loaves rise in a warm place until doubled. Preheat oven to 350 degrees. Stir together the remaining egg and 1 tbsp. water in a small bowl. Brush the egg glaze all over the loaves. Decorate the to of the loaves with almonds. Brush almonds with the egg glaze. Bake loaves about 40 minutes until golden brown and hollow sounding when tapped on the bottom, covering loaves with foil if browning too quickly. Transfer loaves to racks and cool completely. Wrap loaves tightly and store at room temperature. Makers 2 loaves. Related Recipes •   Easy Easter Cookie Pops •   Holiday Candied Pineapple Sweet Potatoes •   Chocolate Covered Easter Eggs •   Kosher Pickles •   Easy Easter Ham with Cherry Glaze •   Fruit and Nut Easter Eggs •   Glazed Cinnamon Loaf •   Easter Egg Hunt Pie •   Easter Baked Ham with Easy Apple Dijon Glaze •   Easter Jelly Bean Cookies •   Sweet Potato Chips •   Coconut Easter Basket Cookies •   Easter Raspberry Ring Salad with Creamy Fruit Filling •   Easter Lamb Chops with Warm Balsamic Mint Vinaigrette •   Quick Pork Tenderloin with Broiled Apples •   Phyllo Easter Baskets •   Easter Crown Roast of Pork •   Quick Pumpkin Ice Cream •   Honey-Glazed Sweet Potatoes •   Creole Bread Pudding View/Post Comments (0) Add To MyRecipeBox Send to a Friend

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