Holiday Wreath
Mix-ins:
l/4 cup golden raisins
3 tablespoons currants
2 tablespoons rum or water
l/3 cup chopped blanched almonds
3 tablespoons mixed candied oranqe and lemon peel
Dough:
112cup milk
114 cup wate,
1 egg
3 cups Gold Medal Better for BreadTM flour l/3 cup sugar
1 teaspoon salt
114 cup (l/2 stick) margarine or butter, softened
3 l/2 teaspoons regular active dry yeast
OR
3 l/2 teaspoons bread machine yeast or
DIRECTIONS:
1.Soak raisins and currants in rum (or water) at least 2 hours.
2.Place all Dough ingredients in bread pan in the order listed. Select SWEET DOUGH cycle, adding raisins, currants and remaining
3.Grease cookie sheet. Divide dough into 3 equal pieces. Roll each piece into 20.inch rope on lightly floured surface. Place ropes close together on cookie sheet. Braid gently and loosely into a circle. Press ends together to fasten. Cover; let rise in warm place 1 to
1 l/4 hours or until almost double.
4.Heat oven to 350’. Brush dough with 1 egg, beaten, if desired. Bake 25 to 30 minutes or until golden brown. Cool on wire rack. Drizzle with Creamy Vanilla Glaze (page
49). if desired. 1 wreath. | 44 |
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