Braided Christmas Bread June Carter Cash 2 packages active dry yeast
2 cup warm wator (105f to 115f) 1 cups milk 1/2 cup sugar 1/2 cup shortening 1 teaspoon salt 2 eggs 6 1/2 - 7 cups all-purpose flour 2 cups golden raisins 1 cup slivered almonds Margarine or butter, melted Icing, optional Soffen yeast in warm water. Heat milk, sugar, shortening and salt in a medium saucepan till warm (115f to 120f) and shortening is almost melted; stir constantly. Transfer to a large mixing bowl. Stir in eggs and 3 cups of the flour; beat well. Add softened yeast; stir till smooth. Stir in as much remaining flour as you can with a spoon. Turn dough onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Place the dough in a greased bowl and turn once. Cover and let rise in a warm place till double (1 to 11/2 hours). Punch dough down. Roll into a 12xl6-inch rectangle on a lightly floured surface. Sprinkle with raisins and almonds; gently knead them into the dough. Divide dough into 6 equal pieces. Shape each piece into a 14-inch rope. Place 3 ropes 1 inch apart on a greased baking sheet. Braid loosely, tucking ends under. Repeat with remaining ropes. Brush braids with melted margarine or butter. Cover and let rise in a warm place till nearly double (about 1 hour). Bake in a 375f oven for 20 to 25 minutes or till lightly browned. Cool. Drizzle with icing, if desired. Makes 2 loaves. Icing: Stir together 11/2 cups sifted powdered sugar and enough milk (1 to 2 tablespoons) to make icing of drizzling consistency. >From Country America Celebrity Recipes [Non-text portions of this message have been removed] "I love them that love me; and those that seek me early shall find me" Proverbs 8:17. ~Sugar _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
