Cinnamon Breakfast Braid

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3 hours Prep: 30 minutes Cook: 35 minutes
516 calories per serving view nutrition facts

Ingredients

3/4cup water warm
4tablespoons sugar
1package yeast, active dry
2 3/4cups flour, all-purpose
1/4cup butter or margarine, cold, cut into 4 pieces
1teaspoon salt
1each egg beaten
1x cinnamon sugar
1each egg white slightly beaten
1/4cup almonds sliced

Directions

Combine 1/4 cup of the water, 1 tablespoon of the sugar and yeast.

Stir to dissolve yeast and let stand until bubbly, about 5 minutes.

Fit processor with steel blade.

Measure flour, butter, remaining sugar and salt into work bowl.

Process until mixed, about 15 seconds.

Turn on processor and very slowly drizzle just enough remaining water through feed tube into flour mixture so dough forms a ball that cleans the sides of the bowl.

Process until ball turns around bowl about 25 times.

Turn off processor and let dough stand 1 to 2 minutes.

Turn on processor and gradually drizzle in enough remaining water to make dough soft, smooth and satiny, but not sticky.

Process until dough turns around bowl about 15 times.

Turn dough onto lightly greased surface.

Cover with inverted bowl and let stand 20 minutes.

Prepare Cinnamon Sugar while dough is standing.

Roll out dough into a 9 x 15-inch rectangle.

Cut into three 3 x 15-inch strips.

Spoon 1/3 of Cinnamon Sugar lengthwise down center of each strip.

Pull one edge of each strip over Cinnamon sugar to meet other edge of same strip.

Pinch seam to seal.

Braid the strips together to form a loaf.

Tuck ends under and pinch to seal.

Place braid on greased cookie sheet.

Brush with beaten egg white and sprinkle with almonds.

Let stand in warm place until doubled, about 1 hour.

Heat oven to 375 degrees F.

Bake until evenly brown and loaf sounds hollow when tapped, 30 - 35 minutes.

Remove from cookie sheet and cool on wire rack.

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