Lemon-Twist Loaves 2 cups warm water (110° to 115°) 2 packages (1/4 ounce each) active dry yeast 3 cups sugar, divided 1 cup butter, melted and cooled, divided 3/4 teaspoon salt 1 egg 1 egg yolk 7 cups all-purpose flour 1 cup sliced almonds, chopped 3 tablespoons grated lemon peel GLAZE: 3 cups confectioners' sugar 3 tablespoons grated lemon peel Printed from tasteofhome.com Aug 21, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Lemon-Twist Loaves cont. 1 teaspoon lemon extract 3 to 4 tablespoons milk 1 cup sliced almonds, toasted In a large mixing bowl, dissolve yeast in 1/2 cup warm water. Add 1 cup sugar, 1/2 cup butter, salt, egg, egg yolk and remaining water. Beat until blended. Add 4 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning over once to grease top. Cover and refrigerate for 8 hours. Punch dough down. Turn onto a lightly floured surface; divide into thirds. Roll each piece into a 16-in. x 10-in. Printed from tasteofhome.com Aug 21, 2008 Copyright Reiman Media Group, Inc © 2008

Lemon-Twist Loaves rectangle. Spread remaining melted butter over dough. Combine the chopped almonds, lemon peel and remaining sugar; sprinkle over butter. Roll up jelly-roll style, starting with a long side; pinch seams and ends to seal. Place seam side down on greased baking sheets. With a knife, cut loaves in half lengthwise to within 1 in. of one end. Holding the uncut end, loosely twist strips together. Cover and let rise until doubled, about 1-1/2 hours. Bake at 350° for 25-30 minutes until bread sounds hollow when tapped. Remove from pans to wire racks. Combine the confectioners' sugar, lemon peel, extract and enough milk to achieve spreading consistency; spread over warm bread. Sprinkle with toasted almonds. Yield: 3 loaves (12 slices each). Printed from tasteofhome.com Aug 21, 2008 Copyright Reiman Media Group, Inc © 2008