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Holiday Braid

1 package (1/4 ounce) active dry yeast
1 cup warm milk (110° to 115°)
4 cups all-purpose flour
1/2 cup sugar
1 teaspoon salt
1 teaspoon grated lemon peel
1/4 teaspoon ground cardamom
1/2 cup butter
1 egg plus 1 egg yolk
1/2 cup chopped red and green candied cherries
1/4 cup raisins
1/4 cup chopped pecans
1 tablespoon water
GLAZE:
1/2 cup confectioners' sugar
1 tablespoon milk
Additional candied cherries, optional

In a small bowl, dissolve yeast in milk. In a large bowl, combine the flour,
sugar, salt, lemon peel and cardamom. Cut in butter until crumbly. Add yeast

Printed from tasteofhome.com Aug 30, 2008

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Holiday Braid cont.

mixture and whole egg; mix well. Stir in cherries, raisins and pecans. 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
for 1 hour (dough will not double in size). Punch dough down; divide into four
pieces. Roll three pieces into 15-in. ropes. Braid ropes; place on a greased
baking sheet. Divide last portion of dough in half; roll each into a 15-in. rope.
Twist ropes. Press an indentation down the center of braided loaf; place twisted
dough in indentation. Cover and let rise until doubled, about 30 minutes. Beat
egg yolk and water; brush over loaf. Bake at 350° for 20 minutes. Cover
loosely with foil; bake 20-25 minutes more. Cool on a wire rack. Combine sugar
and milk; drizzle over loaf. Decorate with cherries if desired.

Yield: 1 loaf.