Ingredients Jump to Instructions ↓

  1. -- Recipe via Meal-Master (tm) v8.05

  2. Title: Holiday Braid - Part 2

  3. Categories: Breads, Holiday

  4. Yield: 1 Servings

  5. See part 1 for ingredients

  6. Recipe by: TASTE OF HOME DEC/JAN 1996 In a small bowl,

  7. dissolve yeast in milk. In a large bowl, combine

  8. flour, salt and lemon peel. Cut in butter until

  9. crumbly. add yeast mixture and whole egg; mix well.

  10. Stir in cherries, raisins and pecans. Turn onto a

  11. floured board; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to

  12. grease top. Cover and let rise in a warm place for 1

  13. hour (dough will not double). Punch dough down; divide

  14. 4 pieces. Roll three pieces into 15 ropes. Braid

  15. ropes; place on a greased baking sheet. Divide last

  16. portion of dough in half; roll each into a 15 rope.

  17. Twist ropes. Press an indentation down the center of

  18. braided loaf; place twisted dough in indentation.

  19. Cover and let rise until doubled, about 30 minutes.

  20. Beat egg yolk and water; brush over loaf. Bake at 350

  21. degrees for 20 minutes. Cover loosely with foil; bake

  22. 20-25 minutes more. Cool on a wire rack. Combine sugar

  23. and milk; drizzle over loaf. Decorate with cherries if

  24. desired. Yield: 1 loaf. --


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