preparation
Cream butter, sugar and salt. Add eggs and spice. Cool milk to lukewarm; add yeast. Blend milk mixture with 3 cups flour. Beat until smooth. Add creamed mixture and remaining flour; mix until smooth. Let rise until doubled in bulk. Turn dough onto floured board. Divide into three equal portions. Put two portions aside. Divide remaining portion into three equal pieces. Shape each piece into a rope and then braid. Tuck ends under and place on greased cookie sheet. Repeat with remaining two portions. Let rise until almost doubled in bulk. Brush tops of loaves with egg yolk, mixed with a little bit of water. Sprinkle with sliced almonds. Bake at 350° for 40 to 50 minutes. Serve with plenty of butter. |