Oster deluxe bread and dough maker manual Holiday Wreath, Mix-ins

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 quick-acting active dry yeast

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 Mix-ins when bread maker beeps 3 times (about 15 minutes after starting).

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