Holiday Braid - Part 2

Title: Holiday Braid - Part 2

Categories: Breads, Holiday

Yield: 1 Servings

See part 1 for ingredients

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

dissolve yeast in milk. In a large bowl, combine

flour, salt and lemon peel. Cut in butter until

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

Stir in cherries, raisins and pecans. Turn onto a

floured board; 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). Punch dough down; divide

4 pieces. Roll three pieces into 15 ropes. Braid

ropes; place on a greased baking sheet. Divide last

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

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

degrees 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. --