WALNUT EASTER BREAD

By gaster16

Ingredients

• 6-6 -1/2 cups all-purpose flour
• 2 packages yeast
• 1-2/3 cup milk
• 1/2 cup sugar
• 2/3 cps margarine or butter
• 1/2 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 1 egg
• 3/4 cup finely chopped walnuts
• 10 walnut halves
• 1 beaten egg yolk
• 1 tablespoon water

Preparation

Step 1

In large bowl stir together 3 cups flour and yeast. In saucepan heat and stir milk, sugar, margarine, salt and nutmeg until warm and margarine is almost melted. Add to flour mixture. Add whole egg. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Using spoon, stir in chopped nuts and as much remaining flour as possible. Turn dough out onto lightly floured surface. Knead in enough of remaining flour to make moderately stiff dough that is smooth and elastic (6-8 minutes total).

Shape into bowl. Place in lightly greased bowl, turn once. Cover, let rise in warm place until double about 1 hour. Punch down dough. Turn out onto lightly floured surface. Divide into 3 portions. Cover Let rest 10 minutes.

Shape 2 dough portions into balls. Place on 1-2 greased baking sheets, allowing 4" between balls. Flatten each to a 5-1/2" diameter. Divide remaining portion of dough into 16 pieces. Roll each piece into 10" long rope. Loosely twist 2 ropes together, repeat with remaining ropes, making 8 twisted ropes total. Place two twisted ropes in cross atop each flattened ball of dough, tuck rope ends under balls. Place two more twisted ropes around the base of each ball, making sure ends meet. Brush ends with water, pinch together to seal, also brush water onto centers and ends of crossed ropes. Press a walnut half in center and at ends of ropes. Cover and let rise 30 minutes. In mixing bowl stir together yolk and 1 tablespoon water, brush onto loaves.

Bake at 350 degrees for 45-50 minutes, covering loosely with foil after 25 minutes. Remove from pan, cool on wire rack.