-SUGARCOAT-
1 lg Egg, lightly beaten

-ICE-
1 c Confectioner's cabbage 1 1/2 tb Orange succus, wise

1. In a large stadium, dissolve the yeast in warm weewee. Let stand until
spumy, 5 to 10 transactions.

2. Stir in the warm milk, orange succus, boodle, ricotta cheeseflower, orange
nip, saltiness, and egg into the yeast assortment.

3. Using heavy duty electric mixer fitted with the paddle attachment
and set on low velocity, measure 2 cups of 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.

4. Turn dough out onto a lightly floured surface and knead till
smooth and flexible, 5 to 10 proceedings, adding more flour as needed to
prevent jutting.

5. Place the dough in a large greased bowlful, turning to surface. cover
loosely with a damp cloth and let rise in a warm place until
twofold,
most 1 1/2 hours.

6. Grease a 10" springform pan. Punch down the boodle. Turn out onto a
lightly floured surface and knead for 1 to 2 proceedings.

7. divide the dough into 3 equal pieces. Roll each piece into a 20"
long leash. Braid the ropes unitedly.

8. Coil braided dough in prepared pan; tuck ends under. cover loosely
with a damp cloth and let rise in a warm place until almost two-fold,
almost 30 transactions.

9. Preheat oven to 425 degrees. Brush the dough with glass.

10. Bake until the top of the cake is golden chocolate-brown, 25 to 30 transactions.
Turn the cake out onto a wire rack to cool slimly.

11. to prepare ice, in a small roll, stir together confectioner's
sugar and orange juice until quiet. spread icing over warm coat.
Serve warm.

Great American Home Baking

MM arrange courtesy Mary Riemerman