Christmas Bread
1 pkg. Fleischmann's active dry yeast
1/4 cup warm water (110-115 degrees)
1 cup milk
1/2 cup unsalted butter or margarine
5 - 5-1/2 cups all purpose flour
1/2 cup sugar
1 tsp salt
2 large eggs, room temperature
1/4 cup orange juice
2 Tbsp grated orange peel
1/2 tsp almond extract
1/2 tsp vanilla extract
1/2 cup blanched almonds, chopped
Sprinkle yeast over warm water, stirring until dissolved; let stand until foamy, 5-10 minutes. In small
saucepan, heat milk and butter until lukewarm. Place 2 cups flour in large bowl. Add warm milk
mixture, sugar, salt and yeast mixture. Mix until blended. Beat in eggs, one at a time, mixing until
smooth. Add orange juice, peel and extracts. Beat 2 minutes, scraping down sides of bowl
occasionally. Mix in 3 cups additional flour. Dough should be fairly stiff. If it is too soft or sticky, mix in
a little more flour. Knead on floured board or with dough hook until it becomes smooth and elastic,
8-10 minutes. Shape into ball and place in greased bowl; turn to grease all surfaces.
Cover with buttered plastic wrap and a damp towel and let rise in warm place until doubled, about 2
hours. Punch down. On floured surface knead in chopped nuts. Roll dough into 30" log. Form circle
with log. Place circle on greased baking sheet. Use empty coffee can, greased on the outside, to
maintain ring center. Using sharp scissors make cuts 2-3" apart on outer edge of ring. Brush ring with
melted butter or egg wash. Bake in preheated 350° oven 30-35 minutes. Cool completely on
wire rack. Decorate with sugar glaze and glazed cherries.
Sugar Glaze
3/4 cup confectioners sugar
water
green food coloring
Place powdered sugar in small bowl. Add 1 teaspoonful hot water. Continue stirring in hot water a
few drops at a time until desired consistency is achieved. Stir in a few drops of food coloring; blend
well.
North carolina State Fair 1998 Fleischmann's Yeast Best-ever bread 3rd place winning recipe
Submitted by HeatherV
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