* Exported from MasterCook *
Holiday Braid
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Dessert Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 1/2 c Flour -- or more
(Or Quick Rise Yeast)
2 ts Salt
1/8 ts Mace
1/2 c Water
2 Eggs
1/2 c Chopped Almonds
2 pk Active Dry Yeast,
1/2 c Sugar
2 ts Grated Lemon Rind
3/4 c Milk
1/4 c Shortening
1/2 To 1 Cup Raisins
In large mixer bowl, combine 2 cups flour, yeast,
sugar, salt, lemon rind and mace; mix well. In a
saucepan, heat milk, water and shortening until very
warm (120 to 130`F; shortening does not need to melt).
Add to flour mixture. Add eggs. Blend at low speed
until moistened; beat 3 minutes at medium speed. By
hand, gradually stir in raisins, almonds and enough
remaining flour to make a firm dough. Knead on floured
surface until smooth and elastic, 5 to 8 minutes.
Place in greased bowl, turning to grease top. Cover;
let rise in warm place until double, about 1-1/2 hours
(45 minutes for quick rise). Punch down dough.
Divide into 4 parts. On lightly floured surface, roll
each of three parts to a 14-inch rope. On greased
large cookie sheet, loosely braid from center to ends.
Seal ends, and tuck under loaf. With a very sharp
knife, make a 1/2-inch deep slash down the center of
braid. Divide remaining dough into 3 pieces. Roll each
piece to a 12-inch rope. Braid loosely from center to
ends. Seal ends. Place in cut on larger braid. Press
in lightly. Cover; let rise in warm place until
double, about 45 minutes (25 minutes for quick rise).
Bake at 350` for 40 to 45 minutes until golden brown.
Remove from cookie sheet; cool. Drizzle with powdered
sugar glaze, and garnish with candied cherries and
almonds, if desired. Makes 1 large braid. Wis/Gramma
Recipe By :
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