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Dove Bread Recipe


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     Dove Bread

Category   Desserts - Breads
Sub Category   Holiday Dish

1 package yeast
1/4 cup milk
1 tsp sugar
1/2 cup butter
3/4 cup sugar
1 Tbs grated lemon
2 1/2 tsp vanilla
1/2 cup scalded milk
6 egg yolks
3 to 4 cups flour
1/3 cup almond paste
3 egg whites
2 Tbs sugar
1 tsp sugar
sliced almonds

Preheat oven to 325 degrees. Mix 1 package yeast, 1/4 cup milk, and 1 tsp sugar, set aside. Mix 1/2 cup butter, 3/4 cup sugar, 1 Tbs grated lemon rind, 1 tsp salt, and 2 1/2 tsp vanilla. To butter mixture stir in 1/2 cup scalded milk and let cool. Stir in yeast mixture, 6 egg yolks, 3 to 4 cups flours (gradually). Knead until smooth and satiny, let rise 1 1/2 hours.
Punch down divide 1/2. Roll 1/2 into oval 5x11 and lay across buttered cookie sheet. Roll other 1/2 into a triangle 5x12 and lay over oval. Twist triangle at center pinch 3 inches bellow tip to form the dove's head and neck, elongate tip for beak. Score ends of the oval for the wings and bottom of the triangle for the tail feathers.
Mix 1/3 cup almond paste, 1 to 2 egg whites, and 2 Tbs sugar. Spread over wings, tail, and body of the dove. Cover and let rise for 30 mins.
Brush surface with 1 egg white and sprinkle with almonds and 1 tsp of sugar. cook for 40 to 45mins.
Serving Suggestions
Serve for breakfast from Palm Sunday to Easter

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