Christmas Wreath Bread
CHRISTMAS WREATH BREAD
2 pkgs (1/4 oz each) active dry yeast
1 1/2 cups warm water (110 to 115 degrees)
6 Tblsp butter
1/3 cup nonfat dry milk powder
1/4 cup sugar
1 egg
3/4 tsp salt
4 1/2 to 5 1/2 cups all-purpose flour
2 Tblsp butter, melted
1/2 cup chopped almonds
1 1/2 tsp ground cinnamon
1 cup confectioners sugar
1 Tblsp water
1/4 tsp almond extract
In a large bowl, dissolve yeast in warm water. Add the butter, milk powder, sugar, egg, salt & 3 cups flour. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky).
Turn onto a floured surface; knead until smooth & elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease the top. Cover & let rise in a warm place until doubled in size, about 1 hour.
Punch dough down. On a lightly floured surface, roll dough into an 18 inch by 12 inch rectangle. Brush with melted butter. Sprinkle with chopped almonds & cinnamon to within 1/2 an inch of the edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal.
Place seam side down on a greased baking sheet; pinch ends together to form a ring. With scissors, cut from outside edge to two thirds of the way towards center of the ring at 1 inch intervals. Separate strips slightly; twist to allow filling to show. Cover & let rise until doubled, about 45 minutes.
Bake at 375 F for 20 to 25 minutes or until golden brown. Combine confectioners sugar, water & extract; drizzle over warm bread. Serve.
Makes 1 wreath (16 slices)
2 pkgs (1/4 oz each) active dry yeast
1 1/2 cups warm water (110 to 115 degrees)
6 Tblsp butter
1/3 cup nonfat dry milk powder
1/4 cup sugar
1 egg
3/4 tsp salt
4 1/2 to 5 1/2 cups all-purpose flour
2 Tblsp butter, melted
1/2 cup chopped almonds
1 1/2 tsp ground cinnamon
1 cup confectioners sugar
1 Tblsp water
1/4 tsp almond extract
In a large bowl, dissolve yeast in warm water. Add the butter, milk powder, sugar, egg, salt & 3 cups flour. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky).
Turn onto a floured surface; knead until smooth & elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease the top. Cover & let rise in a warm place until doubled in size, about 1 hour.
Punch dough down. On a lightly floured surface, roll dough into an 18 inch by 12 inch rectangle. Brush with melted butter. Sprinkle with chopped almonds & cinnamon to within 1/2 an inch of the edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal.
Place seam side down on a greased baking sheet; pinch ends together to form a ring. With scissors, cut from outside edge to two thirds of the way towards center of the ring at 1 inch intervals. Separate strips slightly; twist to allow filling to show. Cover & let rise until doubled, about 45 minutes.
Bake at 375 F for 20 to 25 minutes or until golden brown. Combine confectioners sugar, water & extract; drizzle over warm bread. Serve.
Makes 1 wreath (16 slices)
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