Mexican Holiday Bread
|Active dry yeast||1 Tablespoon|
|Warm water||1⁄4 Cup (4 tbs) (105°-115°F)|
|Milk||1⁄3 Cup (5.33 tbs)|
|Unsalted butter||3 Tablespoon|
|Flour||4 Cup (64 tbs)|
|Grated orange peel||1⁄2 Tablespoon|
|Chopped candied red cherries||1⁄3 Cup (5.33 tbs)|
|Chopped candied green cherries||1⁄3 Cup (5.33 tbs)|
|Chopped pecans||1⁄3 Cup (5.33 tbs)|
|Confectioners icing||1 Cup (16 tbs)|
|Pecan halves||1 Tablespoon|
1 Dissolve yeast in warm water. Set aside for 5 minutes. Heat milk, butter, sugar, and salt to warm (105°-115°F).
2 Combine 2 cups flour, yeast mixture, milk mixture, eggs, and orange peel in mixing bowl. Mix thoroughly.
3 Add chopped cherries and nuts and 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. Cover; let rest 10 minutes.
6 Form a 22-inch roll and make ring by pinching ends together. Place on greased baking sheet. Cover; let rise until double€”about 30 minutes.
7 Bake in a preheated 350°F oven 30 minutes or until done. Cool on wire rack.
8 Drizzle with icing, and decorate with pecans and cherries.