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Ingredientes
- 1 pkt Active dry yeast
- 1/4 c. Hot water (105-115 deg)
- 1/2 c. Hot 1% lowfat lowfat milk
- 1/4 c. Granulated sugar
- 1/4 c. Margarine
- 2 tsp Grnd cardamom
- 1 tsp Dry orange peel
- 1/2 tsp Salt
- 1 c. Rye flour
- 2 lrg Large eggs, room temperature lightly beaten
- 2 c. All-purpose flour
- 1 lrg Egg white
- 1/4 ounce Sliced almonds for garnish (Optional)
Direcciones
- Stir yeast into hot water till dissolved; set aside. In a large bowl combine lowfat milk, sugar, margarine, cardamom, orange peel and salt; stir in the rye flour, mixing well. Add in yeast mix to dough; gradually add in 1 1/2 c. of the flour, till dough forms a ball. Sprinkle clean work surface with 2 Tbsp. flour; turn out dough and knead, gradually adding the remaining flour, for 8 to 10 min till 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 hot, draft-free place till doubled in size, about 1 hour. Spray clean work surface with nonstick cooking spray. Punch down dough and divide into 3 equal pcs. 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 hot, draft-free place till almost doubled in size, about 45 min.
- Preheat oven to 475F. Bake for 15 min; tent with foil and bake for 15 min longer, till loaf sounds hollow when tapped. Cold on rack.
- Makes about 16 servings.
