LEMON TWIST BREAD
3 cups all-purpose flour (3 to 3 1/2 cups)
1 package Fleischmann’sÂ® Quick Instant Yeast
1 teaspoon salt
3/4 cup raisins
1/3 cup candied lemon peel (optional)
1 tablespoon grated lemon peel
1/2 cup milk
1/2 cup water
1/4 cup butter or margarine
2 tablespoons liquid honey
3/4 cup icing sugar, sifted
1 tablespoon lemon juice
1/4 teaspoon grated lemon peel
In large bowl, combine 2 cups flour, yeast, salt, raisins, candied and grated lemon peel. Heat milk, water, butter and honey until very warm (120-130ÂºF). Stir into dry ingredients. Mix in egg and enough remaining flour to make a soft dough. Knead on floured surface until smooth and elastic, about 5 minutes. Cover; let rest 10 minutes.
Divide dough into 3 equal pieces. Roll each to 15-inch rope. Braid and place on greased baking sheet, sealing ends and tucking underneath braid. Cover; let rise in warm, draft free place until doubled in size, 40 to 50 minutes. Bake at 350ÂºF for 30 to 35 minutes or until done. Remove from pan; cool on wire rack. Drizzle with Lemon Glaze.
Lemon Glaze: Stir together 3/4 cup sifted icing sugar, 1 tablespoon lemon and 1/4 teaspoon grated lemon peel until smooth.