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Braided Wreath Bread

I make this attractive bread to celebrate Santa Lucia Day on December 13. This Swedish custom is the symbolic start of Christmas in Scandinavia, a festival of lights that brightens the short, dark days of winter. I position seven birthday candle holders in my braided loaf before adding candles to prevent wax from melting on top of the bread.

12 ServingsPrep: 30 min. + rising Bake: 30 min. + cooling

Ingredients

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
1/3 cup warm 2% milk (110° to 115°)
1/4 cup sugar
1/4 cup butter, cubed
1 egg
1 teaspoon grated orange peel
1/2 teaspoon salt
1/2 teaspoon orange extract
2-1/2 to 3 cups all-purpose flour
GLAZE:
1 egg

Directions

In a large bowl, dissolve yeast in warm water. Add the milk, sugar,
butter, 1 egg, orange peel, salt, extract and 1 cup flour; beat
until smooth. 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 top.
Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down; divide into thirds. Roll each portion into a 20-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 45 minutes.
For glaze, beat egg; lightly brush over dough. Bake at 350° for

2 of 2

Braided Wreath Bread (continued)

Directions (continued)

30-35 minutes or until golden brown. Cool for 10 minutes before
removing from pan to a wire rack to cool. Yield: 12 servings.

Nutrition Facts: 1 serving (1 slice) equals 164 calories, 5 g fat (3 g saturated fat), 47 mg cholesterol, 152 mg sodium, 25 g carbohydrate, 1 g fiber, 4 g protein.