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Braided Orange Wreath

All eyes will turn to this gorgeous braid when it is set on the table. This orange-scented bread will disappear in no time.—Shirley Warren, Thiensville, Wisconsin

12 ServingsPrep: 40 min. + rising Bake: 25 min. + cooling

Ingredients

4 to 4-1/2 cups all-purpose flour
1/2 cup sugar
1 package (1/4 ounce) active dry yeast
1 teaspoon salt
1 cup 2% milk
3 tablespoons butter
3 eggs
3 tablespoons orange juice
1-1/2 teaspoons grated orange peel
GLAZE:
1-1/2 cups confectioners' sugar
2 to 3 tablespoons orange juice
1/2 teaspoon grated orange peel
1/4 cup dried cranberries

Directions

In a large bowl, combine 2 cups flour, sugar, yeast and salt. In a
small saucepan, heat milk and butter to 120°-130°. Add to
dry ingredients; beat just until moistened. Add the eggs, orange
juice and peel; beat until blended. Stir in enough remaining flour
to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about
6-8 minutes. Place in a greased bowl, turning once to grease the
top. Cover and let rise in a warm place until doubled, about 1 hour.

2 of 2

Braided Orange Wreath (continued)

Directions (continued)

Punch dough down. Turn onto a lightly floured surface; divide dough
into thirds. Shape each into a 30-in. rope. Braid the ropes; shape
into a wreath and pinch ends to seal. Place on a greased baking
sheet. Cover and let rise in a warm place until doubled, about 30
minutes.
Bake at 350° for 25-30 minutes or until golden brown. Remove from
pan to a wire rack to cool.
In a small bowl, combine the confectioners' sugar, orange juice and
peel; drizzle over bread. Sprinkle with cranberries. Yield: 12
servings.

Nutrition Facts: 1 slice equals 308 calories, 5 g fat (2 g saturated fat), 62 mg cholesterol, 246 mg sodium, 59 g carbohydrate, 1 g fiber, 7 g protein.