Spring Holiday Braid

This beautiful Spring Holiday Braid would make a lovely presentation for a Mother's Day luncheon or any special Spring occasion.

Ingredients:

6 to 6-1/2 cups all-purpose flour
1/2 cup sugar
2 envelopes RapidRise Yeast
1 tablespoon grated lemon peel
1-1/2 teaspoons salt
1/2 teaspoon Ground Mace or Ground Nutmeg
3/4 cup milk
1/2 cup water
1/3 cup butter or margarine, cut into pieces
3 large eggs 1 egg white, lightly beaten
Additional sugar

Directions:

In large bowl, combine 2 cups flour, 1/2 cup sugar, undissolved yeast, lemon peel, salt, and mace. Heat milk, water, and butter until very warm (120° to 130°F); stir into flour mixture. Stir in 3 eggs and enough remaining flour to make soft dough. Knead on floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest on floured surface 10 minutes.

Divide dough in half; set aside 1 half. Divide 1 half into 4 equal pieces; roll 3 pieces to 14-inch ropes. Place ropes on greased baking sheet; braid. Pinch ends firmly to seal. Divide remaining piece into 3 equal pieces; roll each piece to 9-inch rope. Braid. Place small braid on large braid; pinch ends to seal and to secure to large braid. Repeat with remaining dough. Cover; let rise in warm place until doubled in size, about 30 to 60 minutes.

Brush braids with egg white. Sprinkle with sugar. Bake at 350oF for 35 to 45 minutes or until done; if needed, cover with foil during last 10 minutes. Remove braids from sheets; let cool on wire racks.

VARIATION for the Spring Holiday Braid: Replace lemon peel and ground mace with 2 teaspoons Ground Cardamom. After letting rest, knead in 2 cups chopped toasted nuts or chopped dried or candied fruit (or combination).

Nutritional Information:
Per Serving:

Serving Size: one slice (1/24 of recipe)
Calories: 180; Total Fat: 4g; Saturated Fat: 2g;
Cholesterol: 34mg; Sodium: 187mg; Carbohydrates: 31g; Dietary fiber: 1g; Protein: 5g