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Prep Time: 35 Minutes Cook Time: 40 Minutes |
Ready In: 75 Minutes Servings: 16 |
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My family devours this lovely, special yeast bread during the holidays. The braid gives it such a festive look. I make it year-round, eliminating the candied cherries and serving it as a breakfast bread. -Brenda Mowrey, Taylors, South Carolina Ingredients:
1 package (1/4 ounce) active dry yeast |
1 cup warm milk (110° to 115°) |
4 cups king arthur unbleached all-purpose flour |
1/2 cup sugar |
1 teaspoon salt |
1 teaspoon grated lemon peel |
1/4 teaspoon ground cardamom |
1/2 cup butter |
1 egg plus 1 egg yolk |
1/2 cup chopped red and green candied cherries |
1/4 cup raisins |
1/4 cup chopped pecans |
1 tablespoon water |
glaze: |
1/2 cup confectioners' sugar |
1 tablespoon milk |
additional candied cherries, optional |
Directions:
1. In a small bowl, dissolve yeast in milk. In a large bowl, combine the flour, sugar, salt, lemon peel and cardamom. Cut in butter until crumbly. Add yeast mixture and whole egg; mix well. Stir in cherries, raisins and pecans.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place for 1 hour (dough will not double in size).
3. Punch dough down; divide into four pieces. Roll three pieces into 15-in. ropes. Braid ropes; place on a greased baking sheet. Divide last portion of dough in half; roll each into a 15-in. rope. Twist ropes. Press an indentation down the center of braided loaf; place twisted dough in indentation. Cover and let rise until doubled, about 30 minutes.
4. Beat egg yolk and water; brush over loaf. Bake at 350° for 20 minutes. Cover loosely with foil; bake 20-25 minutes more. Cool on a wire rack. Combine sugar and milk; drizzle over loaf. Decorate with cherries if desired. Yield: 1 loaf.
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