Holiday Braid
1
Package Instant Yeast
1
Cup Warm Milk -- 120°-125°
½ Cup
Sugar
4
Cups Flour, All-purpose
1
Teaspoon Salt
1
Teaspoon Grated Lemon Peel
¼ Teaspoon
Ground Cardamom
½ Cup
Butter
1
Large Egg
½ Cup
Red and Green Candied Cherries -- chopped
¼ Cup
Golden Raisins
¼ Cup
Pecans -- chopped
1
Large Egg Yolk
1
Tablespoon Water
Frosting
½ Cup
Powdered Sugar
1
Tablespoon Milk
Additional
Candied Cherries -- optional
In large
bowl, combine flour, yeast, sugar, salt, lemon peel and cardamom. Cut in butter until crumbly.
Add whole
egg;, then warm milk. Mix well. Stir in cherries, raisins and pecans.
Turn onto a
floured board; knead until smooth and elastic, 6-8 minutes. Cover, and let rest in a warm place for 10 minutes.
Punch down
dough. Divide into 4 ropes about
15" long. Braid 3 ropes. Divide last rope into 2 pieces and twist. Place twisted dough in indentation along top
of loaf. Cover and let rise until doubled,
about 30 minutes.
Beat egg
yolk and water; brush over loaf. bake at
350° for 20 minutes. Cover loosely with
foil; bake 20 minutes more. Cool on wire
rack. Combine sugar and milk; drizzle
over loaf and decorate with cherries if desired.
To braid a high, 6 strand loaf:
To braid;
lay 6 equal 15-16" strands side by side. Pinch top
end. Braiding towards you, loosely,
Step 1: Move second to the right strand to the far
left position.
Step 2: Move the far right strand over 2 strands to
the center position.
Step 3: Move the new second to the left strand over
to the far right position.
Step 4: Move the far left strand over 2 strands to
the center position.
Repeat to end. Pinch and tuck ends
under. Lift up center of loaf gently if
needed to shape loaf.
Transfer to
the parchment lined baking sheet.
"1 Loaf"
"Taste Of Home's Holiday Recipes 2003"
You've made a real BEAUTY!!!!!!! I've never tried a braided "goodie", but seeing yours sure makes me WANT to!!!!
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