orange bread

Instructions

1. Place 4 cups of the flour in a large mixing bowl.
2. Pour the milk in a large glass measuring cup and microwave for 20 seconds at a time until warm to the touch (between 110° to 115°).  
3. While milk is warming, mix the sugar and orange zest together in a small bowl or cup until well-blended.
4. When the milk is warm, stir the sugar/orange zest mixture into it and stir until well mixed.  Make sure the milk is still warm to the touch, then add the yeast and stir.  Set aside for 7-8 minutes until the yeast has bloomed.
5. Create a small hole in the middle of the flour and pour in the milk/yeast mixture.  Stir a few times with a large spoon, then use the mixer to continue mixing on medium low.  Add the melted, cooled butter and continue to mix.  Add the juice of the orange and again continue mixing.
6. While the dough is mixing, place the eggs, salt and almond extract in a medium bowl and lightly beat with a fork.  Turn the mixer on low and add the eggs, scraping down the sides as needed.  Mixture will be quite runny at this point.
7. Begin adding flour, 1/4 C at a time until dough comes together (mine took a cup of extra flour to do so).  The dough will look more like bread dough, but still be just a bit sticky to the touch.
8. Flour your kneading surface and turn out the dough onto it.  Knead for 5 minutes, adding a small amount of flour if needed until the dough is soft and elastic.  Roll gently into a smooth ball and place in a large bowl which is oiled or sprayed.  Turn the ball to coat with the oil/spray.  Cover the bowl loosely with plastic wrap and place in a warm, draft-free place to rise - about 1 hour.
9. Line a large baking sheet with parchment paper.
10. Turn the dough out onto a clean surface and cut it in half.  Working with one half, roll the dough into an even 24-inch long rope.  Do the same with the second half, then gently twist the two ropes together, about four to five twists. 
11. Move the braid over to the baking sheet and carefully bring the ends around to meet, gently twisting the ends together - pinch dough together if needed.
12. Brush the melted butter over the top and sides of the braid  and loosely cover with plastic wrap.  Set in a warm, draft-free place and let rise until almost doubled - 45 to 60 minutes.
13. Ten minutes before the dough is finished rising, preheat the oven to 350°.  Bake the bread until golden brown, 35 to 40 minutes.  Remove from the oven and let cool completely on a rack.
14. When bread is completely cool, whisk together the powdered sugar, milk , and almond extract until smooth.  Adjust milk to get desired consistency (leave it a little thick, not runny.)  Brush the glaze onto the bread with a pastry brush, using all of the glaze.  Sprinkle with sprinkles, almonds, or your choice of topping.