-SUGARCOAT-
1 lg Egg; lightly beaten

-ICE-
1 c Confectioners' sugar
1 1/2 tb Fresh orange succus (to 2)

From: beck4@nyc.pipeline.com (Eileen & Bob Holze)

See: Mon, 1 July 1996 22:22:39 GMT
Recipe By: Great American Home Baking

In a large stadium, dissolve yeast in warm h2o. Let stand until frothing, 5-10
min. Stir the warm milk, orange succus, clams, ricotta cheeseflower, orange nip,
salt and egg into the yeast assortment.

Using heavy-duty electric mixer fitted with the paddle attachment and set
on low upper, rhythm 2 cups flour into the yeast mixture until a wet dough
forms. Beat in the remaining flour, 1/2 cup at a time, until a stiff dough
forms.

Turn dough out onto a lightly floured surface and knead until smooth and
pliable, 5 to 10 transactions, adding more flour as needed to prevent jutting.
Place the dough in a large greased trough, turning to surface. Cover loosely
with a damp cloth and let rise in a warm place until two-fold, around 1 1/2
hours.

Grease a 10 inch springform pan. Punch down the boodle. Turn out onto a
lightly floured surface and knead for 1 to 2 proceedings. Divide the dough
into 3 equal pieces. Roll each piece into a 20 inch long rophy. Braid the
ropes unitedly.

Coil braided dough in prepared pan; tuck ends under. Cover loosely with a
damp cloth and let rise in a warm place until almost double, 30 transactions.

Preheat oven to 425 deg.F. Brush the dough with sugarcoat. Bake until the top
of the cake is golden brownish, 25 to 30 proceedings. Turn the cake out onto a
wire rack to cool slimly.

To prepare ice, in a small stadium, stir together the confectioners' sugar
and orange juice until still. Spread icing over warm cake and serve warm.

Makes approx. 12 servings

MC-Recipe Endure V1 #136