Wreath Bread

Directions

In a bowl combine maple syrup, yeast and 2½ cups of flour.

In sauce pan heat juice and butter until almost melted.

With mixer gradually beat liquid into yeast mixture.

Dry ingredients.

Set aside egg white for brushing top of loaves.

Add in egg yolk, remaining eggs, lemon peel, almond extract, and 2 cups of flour to make a thick batter.

Stir in 3¼ cups of flour to make dough.

Turn onto floured work surface and knead until smooth, continuing to add ¾ cups of flour.

Knead at least 15 minutes.

Place in lightly oiled bowl, turning dough so top is oiled too.

Let rise until doubled, about 1 hour.

Punch down dough.

Turn onto floured work surface, separate dough for loaves; cut dough for each loaf into 3 equal parts.

Cover and let rest 15 minutes.

Lightly oil two cookie sheets.

On floured work surface, roll each piece into a 24 inch length.

Place three lengths together and braid; it comes out best if you begin in the middle and work toward each end.

Shape into a ring, join the ends and pinch together.

Repeat with each loaf.

Cover rings with towels and let rise in warm place 1 hour.

Beat egg white; use pastry brush to brush over loaves.

Top rings with almonds.

Place in oven at 350℉ (180℃) for 15 minutes, then change cookie sheet places.

Bake about 15 to 20 minutes longer, or until tops are golden brown and bread makes thunking sound when tapped with knuckle.