Bread Basket With Easter Eggs

Serving Size : 12
Ingredients

for prepare Bread Basket With Easter Eggs

:

Amount	Measure	Ingredient - Preparation Method
5	cups	all-purpose flour (5 to 5 1/2 cups)
1/3	cup	plus 1 tablespoon sugar
2	packages	Fleischmann's. Rapid Rise Yeast
4	teaspoons	grated lemon peel
1/2	teaspoon	salt
2/3	cup	milk
1/3	cup	water
1/3	cup	butter or margarine
1		egg white
2		eggs - at room temperature
1	cup	chopped or pitted dates - snipped
1/2	cup	sliced almonds - lightly toasted

Combine 2 cups flour, 1/3 cup sugar, undissolved yeast, lemon peel and salt. Heat milk, water and butter until very warm (120: to 130:F). Stir into dry ingredients. Stir in 2 eggs, dates, 1/4 cup almonds and enough remaining flour to make soft dough. Knead on floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest 10 minutes. Reserve 1/3 of dough. Divide remaining dough into three pieces; roll each to 30-inch rope. Braid ropes. Place on greased baking sheet. Form into ring; pinch ends to seal. Divide remaining dough into 8 pieces; form into oval rolls. Place on separate greased baking sheet. Cover wreath and rolls; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. Beat egg white with 1 tablespoon water; brush on wreath. Sprinkle with remaining sugar and almonds. Bake at 350:F for 15 to 20 minutes for rolls and 30 to 35 minutes for wreath, or until done. Switch positions of sheets after 10 minutes for even browning. Remove from sheets; cool on wire racks. Frost and decorate rolls as desired. Makes 1 basket and 8 rolls Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html"

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