*  Exported from  MasterCook  *

                          HOLIDAY BRAID - PART 2

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Breads                           Holiday

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        See part 1 for ingredients

  Recipe by: TASTE OF HOME DEC/JAN 1996 In a small bowl,    
  dissolve yeast in milk. In a large bowl, combine          
  flour, salt and lemon peel. Cut in butter until           
  crumbly. add yeast mixture and whole egg; mix well.       
  Stir in cherries, raisins and pecans. Turn onto a         
  floured board; knead until smooth and elastic, about      
  6-8 minutes. Place in a greased bowl, turning once to     
  grease top. Cover and let rise in a warm place for 1      
  hour (dough will not double). Punch dough down; divide    
  into 4 pieces. Roll three pieces into 15" ropes. Braid    
  ropes; place on a greased baking sheet. Divide last       
  portion of dough in half; roll each into a 15" rope.      
  Twist ropes. Press an indentation down the center of      
  braided loaf; place twisted dough in indentation.         
  Cover and let rise until doubled, about 30 minutes.       
  Beat egg yolk and water; brush over loaf. Bake at 350     
  degrees for 20 minutes. Cover loosely with foil; bake     
  20-25 minutes more. Cool on a wire rack. Combine sugar    
  and milk; drizzle over loaf. Decorate with cherries if    
  desired. Yield: 1 loaf.                                   
                                                            


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