Autumn Festival Bread
|Active dry yeast||1 Tablespoon|
|Warm water||2 Tablespoon (105-115F)|
|Flour||3 Cup (48 tbs)|
|Grated orange peel||1⁄2 Teaspoon|
|Golden raisins||1⁄2 Cup (8 tbs)|
|Warm milk||1⁄3 Cup (5.33 tbs) (105-115F)|
|Unsalted butter||4 Tablespoon, softened|
|Confectioners icing||1 Tablespoon|
|Slivered almonds||1 Tablespoon|
|Chopped candied cherries||1 Tablespoon|
|Glaze||1 Cup (16 tbs)|
|Egg||1 (Beaten With 1 Tablespoon Water)|
1 Dissolve yeast in warm water. Set aside for 5 minutes. Combine 1 1/2 cups flour, salt, orange peel, raisins, and sugar in mixing bowl. Mix thoroughly.
2 Add warm milk, egg, butter, and yeast mixture to the dry ingredients. Mix thoroughly.
3 Add enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth€”about 10 minutes.
4 Place in greased bowl, turning to coat top. Cover; let rise in warm place until double€”about 1 hour.
5 Punch down dough. Divide dough into thirds. Make 3 ropes, and braid. Place on greased baking sheet.
6 Cover; let rise in warm place until double€”about 30€”45 minutes.
7 Bake in a preheated 400°F oven 20 minutes. Make glaze. Remove loaf and brush with glaze. Lower oven to 325°F and continue baking 30€”35 minutes or until done.
8 Cool on wire rack. Mix Confectioners' Icing, then drizzle over loaf. Sprinkle almonds and candied cherries on bread.