A favorite bread recipe

This is a recipe that has been in my collection since high school. Since we have received several grocery bags of oranges from friends and family down south, and I got a new tool for Christmas that makes grating the rind so much easier, it seemed like a good time to make it, on this cold, snowy day!

GREEK ORANGE BRAID
From Farm Journal Cookbook, Makes 2 coffee cakes
5 to 5 ½ c sifted flour
1 pkg active dry yeast
1 c milk
½ c butter or margarine
½ c sugar
1 tsp salt
2 eggs
3 Tbs orange juice
1 Tbs grated orange rind
Orange Icing (recipe follows)
¼ c toasted, slivered almonds
-Combine 1 c of flour and yeast in large mixing bowl.
-Scald milk in saucepan. Add butter, sugar and salt. Cool to very warm (120-130F).
-Add milk mixture to flour-yeast mixture. Beat with electric mixer at med speed until smooth, about 2 minutes. Add eggs, and 1 c flour, orange juice and orange rind. Beat at high speed 2 minutes more.
-Gradually stir in enough remaining flour to make a soft dough.
-Turn dough out onto floured surface. Knead until smooth and satiny, 8 to 10 minutes. Place dough in greased bowl, turning over to grease top. Cover and let rise in warm place until doubled, 1¼ to 1½ hours.
-Punch down dough. Divide in half. Let rest 10 minutes. Divide each half into 3 pieces. Roll each piece into 14” rope. Press ends of 3 ropes together; braid together. Braid remaining 3 ropes. Place on 2 greased baking sheets, tucking ends under. Cover and let rise in warm place till doubled, 50 to 60 minutes.
-Bake in 375F oven 20 minutes or until golden brown. Remove from baking sheets; cool on racks. Drizzle with Orange Icing. Sprinkle with almonds.
Orange Icing: Combine 1 ½ c confectioner’s sugar and 2 Tbs orange juice in blowl. Beat with spoon till smooth.