King's Bread

To celebrate the Epiphany of the Lord, we'll make a bread that I also make for St. Lucia Day. The recipe is from my dear friend, Holly, and it's one of the most delicious breads I've ever tasted.

Here's the recipe:

Aunt Holly's Braided Bread

Dough:
1 1/2 cups milk
2 (1/4 oz.) pkgs. active dry yeast
1/4 cup sugar, plus 1 T. sugar
6 T. butter, cut in pieces
2 large eggs
1/4 cup orange juice
1 T. finely grated orange rind
1 t. salt
5 1/2 - 6 1/2 cups flour

Glaze and garnish:
2 1/2 cups confectioner's sugar
2-4 T. orange juice
1/3 cup dried cranberries

Warm the milk in a small saucepan, then pour 1/2 cup of it into a large bowl. Add the yeast and 1 T. of the sugar and let it sit for 5 min.

Melt the butter in the remaining milk. Add butter/milk mixture to the yeast mixture. Whisk in the eggs, juice, 1/4 cup sugar, orange rind, and salt. Stir in the flour, 1 cup at a time, until the dough can be gathered into a ball. Knead the dough on a floured surface for 10 min., adding more flour until the dough is smooth and elastic and doesn't stick to your hands. Transfer the dough to an oiled bowl, turning it once to coat it. Loosely cover the bowl with plastic wrap and let it rise until doubled in size, about 1 1/2 hours. Punch down the dough and divide it into 3 equal parts. Roll each part into a 30-inch rope and braid the ropes together. Transfer the braid to a greased baking sheet, pinch together the ends to form a circle and let it rise until doubled in size, about 45 min. Bake at 375 degrees for 25 min., or until golden brown, then let cool on a wire rack about 30 min.

For the glaze, stir together the confectioner's sugar and orange juice until smooth. Drizzle over the bread, then garnish with cranberries.

Delicious, beautiful, and fit for the King of kings.

For more fun ideas on celebrating Epiphany, see Catholic Culture here, here, and here. From those pages, you can find other links as well.

Also check out Domestic Church here to search their Epiphany links.