73
CANDY CANE CHERRY BRAID (2-LB.)
INGREDIENTS
2 large eggs, at room temperature
Water (80°F – 90°F)
3 Tbsp. unsalted butter or margarine, cut in pieces
¼ cup dry skim milk powder
¼ cup sugar
½ cup candied cherries, diced
¼ cup candied lemon peel, diced
2 tsp. grated lemon peel
1 tsp. salt
½ tsp. almond extract
3¾ cups bread our
2 tsp. active dry or bread machine yeast
½ cup toasted almonds, chopped
1. In a measuring cup, add enough water to eggs to measure
1¼ cups. Pour into bread pan.
2. Add remaining ingredients, except almonds, into bread pan in the
order listed.
3. Insert bread pan securely into baking chamber; close lid. Place
almonds in dispenser and close dispenser lid. Plug unit into wall outlet.
4. Select DOUGH. Press the START/STOP button.
5. The complete signal will sound when dough is ready.
6. Using pot holders remove bread pan from baking chamber and place
dough on a lightly oured surface.
7. Divide dough into 3 equal parts. Roll each part into 18 inch rope.
8. Using all 3 ropes, braid and tuck ends under to seal. Place on a greased
baking sheet. Curve one end to resemble candy cane.
9. Cover and let rise until doubled in size (about 45 minutes).
10. Bake in preheated oven at 375ºF for 30 minutes until golden brown
and sounds hollow when tapped on the bottom.
11. Cool on a wire rack.
Tip: If desired, frost with confectioners’ frosting colored with red food
coloring. Decorate with sugar snowakes. OR, if desired, omit frosting and
brush braid with beaten egg just before baking; the crust will have a high
gloss.
MAKES ONE, 2-LB. LOAF
DOUGH
BK1065SQ_IB-and-Recipes_21897.indd 73 1/22/18 2:39 PM
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