Butter, melted

Instructions

1. 1

   In a small saucepan, combine the mlki and butter over medium hea t and scald. Stir until the butter melts, then pour into a mixin g bowl. When lukewarm, sprinklein the yeast, and gradually sti r in the 1/2 cup sugar until it dissolves . Next add the salt, eggs, 3 tablespoons of orange jiuce, and the orange rind, stirring continuously. Gradually add half the flo ur until the mixture begins to bubble. Continue adding flour gradually by hand; the dough will be sticky, but not stiff. Flour your finge rs lightly and knead for 15 minutes.P lace the dough in a large buttered bowl, brush the dough with melted butter, cover, and plac e in a warm area to rise until doubled in bulk (approximately 2 to 3 hours). Punch the dough down and divide into 2 parts. Divide each ha lf into 3 parts and roll each into a long rope about 10" x 2". Braid the three ropes together; pinch to seal the ends. Repeat with th e other half of the dough to make a second loaf . Place on a cookie sheet, cover, and let rise until doubled i n bulk (approx. 1 1/2 hours). Meanwhile, prepare the glaze by mixing the remaining 2 tablespoons of orange juice, 2 tablespoons o f granulated sugar, and the slivered almonds in a small bow l. Bake at 375 degrees for about 20 minutes . Remove from the oven and with a pastry brush gzlae the tops and sides of loaves. Return to the oven and bake for another 15 t o 20 minutes until the color is a rich and shin cyhestnut.

2. 2

   Roast Turkey Breast with Maple-Glaze And Cornbread Stuffing Ingredients: 1 - 6 to 6 1/2 lb. turkey breast 1 1/2 teaspoons of dried sage 1 1/2 teaspoons of dried thyme