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|Flour||2 1⁄2 Cup (40 tbs)|
|Active dry yeast||1⁄2 Tablespoon|
|Lemon peel||3⁄4 Teaspoon|
|Milk||1⁄2 Cup (8 tbs)|
|Unsalted butter||4 Tablespoon|
|Glaze||1 Cup (16 tbs)|
|Egg yolk||1 (Beaten With 1 Tablespoon Water)|
Serving size: Complete recipe
Calories 2496 Calories from Fat 573
% Daily Value*
Total Fat 65 g100.2%
Saturated Fat 36.5 g182.3%
Trans Fat 0 g
Cholesterol 536.9 mg
Sodium 1193.2 mg49.7%
Total Carbohydrates 432 g144.2%
Dietary Fiber 10.8 g43.1%
Sugars 189.8 g
Protein 48 g96.9%
Vitamin A 41.7% Vitamin C 9%
Calcium 26.2% Iron 100.4%
*Based on a 2000 Calorie diet
2 Add milk mixture to dry ingredients; add egg. Mix thoroughly.
3 Stir in enough remaining flour to form a soft dough. Knead on lightly floured surface until smooth€”about 10 minutes.
4 Place in greased bowl, turning to coat top. Cover; let rise in warm place until double€”about 1 1/2 hours.
5 Punch down dough. Flatten half of the dough in greased 8-inch round cake pan. Shape other half into 2 ropes each 18 inches long. Fold ropes in half and twist. Join ends and seal to make 7-inch circle. Then place on top of flat circle of dough.
6 Make glaze and brush on loaf. Sprinkle with sesame seeds.
7 Let rise in warm place until double€”about 30 minutes.
8 Bake in a preheated 375°F oven 30€”40 minutes or until done. Cool on wire rack.