Easter Bread with Orange Butter
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
- 1/4 cup sugar
- 3 eggs
- 1/2 cup raisins
- 2 teaspoons salt
- 3 tablespoons orange marmalade
- 2 teaspoons butter melted
- 1/4 cup canola oil
- 3/4 cup butter softened
- 2 teaspoons grated lemon peel
- 1/4 ounce active dry yeast
- 3/4 cup warm water 110â° to 115â°
- 4 - 5 cups king arthur unbleached all-purpose flour
- Carbohydrate 97.7409782848621 g
- Cholesterol 944.732917100532 mg
- Fat 215.604347943575 g
- Fiber 5.3031008901661 g
- Protein 23.5821995902775 g
- Saturated Fat 100.620576165954 g
- Serving Size 1 1 Recipe (540g)
- Sodium 15209.2424459925 mg
- Sugar 92.437877394696 g
- Trans Fat 13.4531734577711 g
- Calories 2345 calories
In a large bowl, dissolve yeast in warm water. Add the eggs, sugar, oil, salt, lemon peel and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface. Sprinkle with raisins; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Turn onto a lightly floured surface; divide dough into thirds. Shape each into a 20-in. rope. Place ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. Cover and let rise until doubled, about 1 hour. Bake at 350° for 24-28 minutes or until golden brown. Brush with melted butter. Remove from pan to a wire rack to cool. In a small bowl, combine softened butter and marmalade; serve with bread.
