Holiday Yeast Bread Wreath
1 package Dry yeast
1/4 cup Warm water
1/2 cup Milk
3 tablespoons Sugar
1/4 cup Butter or margarine softened
1 teaspoon Salt
2 Eggs -- beaten
3 1/2 cups Plus flour
1/4 cup Softned butter or margarine
1/4 cup Flour
2 tablespoons Sugar
1 3 oz container red glace cherries
1 3 oz container green glace cherries
1 3.5 container candied Lemon peel
1 teaspoon Almond extract
1 2 oz pkg slivered almonds
Dissolve yeast in warm water and blend in warm milk, sugar, butter
and salt and eggs. Gradually beat in flour to form a soft dough. Gather
dough into a ball and knead until smooth about 5 to 7 minutes. Place
dough in large greased bowl and cover and let rise in a warm place until
doubled about 1 1/2 to 2 hours.
Meanwhile make filling:
Cream butter, flour and sugar and stir in remaining ingredients and chill.
Punch down dough and roll out to a 10 x 30 inch rectangle.Sprinkle filling
on dough to within 1 inch from edges. Roll up dough lenghtwise securing
edges with a little water and pinch firmly.Cut roll in half lengthwise;
turn halves cut side up.
Loosly braid the two halves keeping cut side up. transfer to baking sheet
and form into a circle, securing ends and pinching together to seal. Bake
at 350°F for 20 to 25 minutes or until golden; transfer to rack to cool.
Frost with a powdered sugar frosting.
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