Finnish Easter Bread
Ingredients:
1 package Active dry yeast
1/4 cup Warm water (105-115 deg)
1/2 cup Warm 1% lowfat milk
1/4 cup Granulated sugar
1/4 cup Margarine
2 teaspoons Ground cardamom
1 teaspoon Dried orange peel
1/2 teaspoon Salt
1 cup Rye flour
2 large Eggs, room temperature -- lightly beaten
2 cups All-purpose flour
1 large Egg white
1/4 ounce Sliced almonds for garnish -- (Optional)
Stir yeast into warm water until disolved; set aside. In a large bowl combine milk, sugar, margarine, cardamom, orange peel and salt; stir in the rye flour, mixing well. Add yeast mixture to dough; gradually add 1 1/2 cups of the flour, until dough forms a ball. Sprinkle clean work surface with 2 tablespoons flour; turn out dough and knead, gradually adding the remaining flour, for 8 to 10 minutes until smooth and elastic (dough will be stiff). Coat a large bowl with nonstick cooking spray. Place dough in bowl and turn to coat surface. Cover with plastic wrap and let rise in warm, draft-free place until doubled in size, about 1 hour. Spray clean work surface with nonstick cooking spray. Punch down dough and divide into 3 equal pieces. Roll each piece into a 16-inch rope. Coat jelly roll pan with nonstick cooking spray. Line up ropes on prepared pan; braid ropes lightly, starting at center and working to ends. Press each end firmly and tuck under. Cover and let rise in a warm, draft-free place until almost doubled in size, about 45 minutes.
Preheat oven to 475F. Bake for 15 minutes; tent with foil and bake for 15 minutes longer, until loaf sounds hollow when tapped. Cool on rack.
Makes about 16 servings.
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