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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