Three Kings Bread
|Active dry yeast||1⁄2 Ounce (2 Packages)|
|Warm water||1 Cup (16 tbs)|
|All purpose flour||5 1⁄4 Cup (84 tbs)|
|Instant nonfat dry milk||1⁄4 Cup (4 tbs)|
|Butter/Margarine||1 Cup (16 tbs) (At Room Temperature)|
|Granulated sugar||1⁄2 Cup (8 tbs)|
|Raisins||1⁄2 Cup (8 tbs)|
|Chopped walnuts||1⁄2 Cup (8 tbs)|
|Chopped candied cherries||1⁄2 Cup (8 tbs)|
|Grated orange peel||1 Tablespoon|
|Grated lemon peel||1 Tablespoon|
|Half and half||3 Tablespoon|
|Sifted powdered sugar||2 Cup (32 tbs)|
|Candied fruits||1⁄2 Cup (8 tbs) (To Decorate)|
|Nuts||1⁄2 Cup (8 tbs) (To Decorate)|
In a large bowl, stir yeast into warm water and let stand until softened (about 5 minutes).
Add 1 1/4 cups of the flour and dry milk; beat well with a wooden spoon for 2 to 3 minutes.
Cover and set aside in a warm place for 30 minutes.
Meanwhile, in another bowl, beat butter, granulated sugar, and salt until blended.
Beat in eggs, one at a time.
Add to yeast mixture and beat for 3 minutes.
Gradually stir in enough of the remaining flour to make a stiff dough.
Knead on a well-floured board until dough is smooth and elastic (about 8 minutes).
Place in a greased bowl; turn to grease top.
Cover and let rise in a warm place until doubled (about 1 1/2 hours).
Combine raisins, walnuts, cherries, orange peel, and lemon peel in a small bowl.
Punch dough down and turn out onto a floured board; pat into a 10-inch round.
Top dough with fruit-nut mixture, fold up edges, and knead until fruits and nuts are evenly distributed.
Divide dough in half; shape each half into a roll about 20 inches long and place each roll on a greased baking sheet.
Join ends to form rings.
Cover lightly and let rise in a warm place until puffy (about 30 minutes).
Bake, uncovered, in a 400° oven until bread sounds hollow when tapped on bottom (25 to 30 minutes).
Let loaves cool on racks.
Stir together half-and-half, powdered sugar, and vanilla; drizzle evenly over loaves.
Decorate with candied fruits and nuts.