Holiday Braid
Mix-ins.
L?
tnh/espoons goldelt rnisins
I tclhlespoon plus I teaspootz curraflts
I tohlespoon rum or wntef
3 tnhlespoons chopped
hlnnched
nlmonds
I /clb/espooii p/us I teaspoon
mixed
ratrffied orange
anff lemon
peel
2’
l/2
rups Gold ,lileda/O
Betterfor
BreaP”
flour
.?
tnhlf.~poons sNgn?
II2
teaspoon snlt
.?
tnblrspoons nrorguritte or butter,
sqftelled
1 314 tenspoons
regulnr
active dry yeasf
OR
I 314 trnspoons hr-end tnacltine yenst or
quick-acting nrtive
ffr.y
yenst
DIRECTIONS:
1.
Sank raisins
mnd
currdtrts in rum (or wafer) at least 2 hours.
2.
Plcrce
n/l
I>ot~gh
ingredimfs
it?
breadpajr in fhe order listed. Selecr SWEET DOUGH cycle,
ndditzg raisi?ls, currants
n?~d
remnining Mix-ins when bread maker beeps
3
times (about 15
mitlutes
after
stff
rting).
3.
GrPccse
cookie sheet. Divide dough
i?~to
.3
equal pieces.
Roll each piece into IS-inch rope
OB
lightly
floured surface. Place ropes close together on cookie sheet.
Braid
gently and loosely. Press ends
together to fffsien.
Cover; let rise in warm place 1 to I
l/4
hours or until almost double.
4. Hent
ovetr
to 350”. Brush dough with I egg, beaten, if desired. Bake 23 to 2.5 miflutes or until
go/de??
brow?r’.
Cool on wire rack. Drizzle with Creamy Vnnilln Glaze (page 40), if desired. I
braid.
To Next Page
Loading...
