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Wreath Bread

Wreath Bread recipe image
This International bread features Maple syrup 1 ea egg, separated, Dry yeast 2 ea eggs, Whole wheat pastry flour 1 tablespoon grated lemon peel, Apple juice 1 teaspoon almond extract. It delivers smooth, comforting richness, bright, zesty notes. Wonderful fresh from the oven, pairs well with any meal. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 20
Calories: 5114.2
Dietary: Vegetarian
Description
This International bread features Maple syrup 1 ea egg, separated, Dry yeast 2 ea eggs, Whole wheat pastry flour 1 tablespoon grated lemon peel, Apple juice 1 teaspoon almond extract. It delivers smooth, comforting richness, bright, zesty notes. Wonderful fresh from the oven, pairs well with any meal. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 1/2 cups Maple syrup
  • 1 whole egg, separated
  • 2 tablespoons Dry yeast
  • 2 whole eggs
  • 9 cups Whole wheat pastry flour
  • 1 tablespoons grated lemon peel
  • 2 cups Apple juice
  • 1 teaspoons almond extract
  • 1 cups Butter
  • 1/4 cups sliced almonds
Directions
  1. 1
    FLOUR will be used in 4 parts as follows: ** ** 2 1/2 c whole wheat pastry flour (1) ** ** 2 c whole wheat pastry flour (2) ** ** 3 1/4 c whole wheat pastry flour (3) ** ** 3/4 c whole wheat pastry flour (4) ********* In a bowl
  2. 2
    combine maple syrup, yeast and first of flour.
  3. 3
    In sauce pan heat juice and butter until almost melted.
  4. 4
    With mixer gradually beat liquid into yeast mixture.
  5. 5
    dry ingredients.
  6. 6
    Set aside egg white for brushing top of loaves.
  7. 7
    Add in egg yolk, remaining eggs, lemon
  8. 8
    peel , almond extract, and second flour (2) to
  9. 9
    make a thick batter.
  10. 10
    Stir in third part of flour (3) to make dough.
  11. 11
    Turn onto floured work surface and knead until smooth, continuing to add fourth flour (4).
  12. 12
    Knead at least 15 minutes.
  13. 13
    Place in lightly oiled bowl, turning dough so top is oiled too.
  14. 14
    Let rise until doubled, about 1 hour.
  15. 15
    Punch down dough.
  16. 16
    Turn onto floured work surface, separate dough for loaves;
  17. 17
    cut dough for each loaf into 3 equal parts.
  18. 18
    Cover and let rest 15 minutes.
  19. 19
    Lightly oil two cookie sheets.
  20. 20
    On floured work surface, roll each piece into a 24" length.
  21. 21
    Place three lengths together and braid; it comes out best if you begin in the middle and work toward each end.
  22. 22
    Shape into a ring, join the ends and pinch together.
  23. 23
    Repeat with each loaf.
  24. 24
    Cover rings with towels and let rise in warm place 1 hour.
  25. 25
    Beat egg white; use pastry brush to brush over loaves.
  26. 26
    Top rings with almonds.
  27. 27
    Place in oven at 350 for 15 minutes, then change cookie sheet places.
  28. 28
    Bake about 15-20 minutes longer, or until tops are golden brown and bread makes thunking sound when tapped with knuckle

Nutrition Facts

Servings 20

Amount Per Serving
Calories 5114.2kcal
% Daily Value *
Total Fat 108.8g168%
Saturated Fat 63.4g317%
Cholesterol 258.0mg86%
Sodium 921.5mg39%
Total Carbohydrate 898.9g300%
Dietary Fiber 30.7g123%
Sugars 66.7g
Protein 111.1g223%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: almond, almonds, apple, baking, bread, butter, dry, egg, eggs, extract, flour, grated, international, juice, lemon, maple, pastry, peel, separated, sliced
Read it online: https://www.chefs-mate.com/recipe/wreath-bread-2/