Recipe

King Arthur's French Apple Pie Recipe

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Ingredients

1 tb Active dry yeast
4 Eggs, room temperature
1 c Warm water
12 Dyed uncooked eggs
1 1/2 ts Salt
1/2 c Granulated sugar
7 c 7-9 c King Arthur unbleached all-purpose flour
1/2 tb Cinnamon
1 c Warm milk
1 Stick butter or margarine

Directions

Step #1 --EGG WASH----- 1 Egg, beaten 1 tb Water Pinch of salt Dissolve the yeast in the water.
Step #2 stir in the the sugar and add 1/2 c flour.
Step #3 Let this sit for 10-mins to give the yeast a chance to get going.
Step #4 Add the milk, butter, eggs, salt, & cinnamon.
Step #5 stir in the 4 c of the flour.
Step #6 Add more flour until the dough starts to form a shaggy mass.
Step #7 Turn the dough out onto a lightly floured counter & knead it, adding more flour as necessary, until the dough has formed a smooth & satiny ball.
Step #8 The dough will be a little tacky, but it shouldn't be sticky.
Step #9 Put the dough into a clean bowl & coat it with a little melted butter.
Step #10 This will help prevent the formation of a skin on the dough due to exposure to the air.
Step #11 Cover the dough with plastic wrap or a damp towel.
Step #12 Let the dough rise in a warm spot for 1 1/2 to 2 hrs, or until it's quite swollen & puffy looking.
Step #13 Turn the dough out onto a lightly floured counter & knead it carefully to expel any air bubbles.
Step #14 You don't need to actively knead the dough at this point; that will excite the gluten in the dough and make it harder to braid the bread.
Step #15 Divide the dough into 2 pieces & set one aside.
Step #16 Divide the first piece into 3 even pieces.
Step #17 Roll each piece into a rope that is 1" in diameter.
Step #18 Braid the set of ropes and shape the braid into a large circle.
Step #19 Place the circle on a greased or parchment paper-lined baking sheet.
Step #20 Repeat with the second piece of dough.
Step #21 Cover the loaves with damp towels & let the wreaths rise for 30 mins.
Step #22 Preheat the oven to 350 degrees.
Step #23 Place the eggs on the wreaths & carefully press them into the dough.
Step #24 Brush the dough with the egg wash (1 egg beaten with 1 tbs.
Step #25 water & a pinch of salt).
Step #26 Bake the loaves for 35-45 mins, until nicely browned.
Step #27 every once in awhile an egg will split in the oven.
Step #28 Use a sharp knife to remove it from the wreath and substitute a dyed-hard-boiled egg.
Step #29 Cool the wreaths on a rack & ice when fully cool.
Step #30 Makes 2 wreaths, each yielding 12 large slices.
Step #31 Icing glaze: 1 1/2 c confectioners' sugar 3 tbs orange liqueur Beat the sugar & the liqueur together.
Step #32 The icing should be the consistency of a thick salad dressing.
Step #33 Use a fork to drizzle the icing on the wreaths.
Step #34 --.
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King Arthur's French Apple Pie Recipe

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