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Listed in: Breads (Yeast) / Fancy
2-1/2 cups milk
1 yeast cake (dry or cornpressed)
Flour
1/3 cup shortening
2 tablespoons sugar or honey
1 egg
1/4 teaspoon salt
1 teaspoon almond extract
The milk should be scalded, and cooled until lukewarm. Dissolve the yeast cake in one-half cup of it. Then add one-half cup of flour. Mix thoroughly by beating and let rise. When it has doubled its bulk add four and one-half cups of flour and repeat the rising process. Next add all the other ingredients and flour to make a dough just stiff enough to handle (probably about one and one-half cups will be needed). Toss on a floured surface, knead, cover, and let rise a third time.
TO MAKE A RING
Roll out the dough as thinly as possible, spread with melted butter and sprinkle with sugar and cinnamon.
Roll like a jelly roll. The dough will probably stick and have to be coaxed to roll with a knife.
Stretch if necessary to make it long enough to form a good ring.
Cut a piece from each end and join the two ends to make a circle.
Cut at regular intervals with the kitchen shears from out¬side edge almost to center.
TO MAKE A BRAID
Cut three pieces of dough of equal size. Roll them into equal lengths with the hands. Fasten three ends together and braid evenly. The braid may be put on a greased baking sheet or shaped around a circular dish. Let the braid rise, brush it with an egg yolk, beaten and diluted with half a tablespoon of cold water. Bake in a moderately hot oven. Chopped nuts or sugar and cinnamon may be sprinkled over it before it is baked, if you choose. Time in oven, 20 minutes. Temperature, 380°.
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