*  Exported from  MasterCook  *

                              Holiday Braid

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Dessert                          Breads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4 1/2   c            Flour -- or more
                        (Or Quick Rise Yeast)
   2       ts           Salt
     1/8   ts           Mace
     1/2   c            Water
   2                    Eggs
     1/2   c            Chopped Almonds
   2       pk           Active Dry Yeast,
     1/2   c            Sugar
   2       ts           Grated Lemon Rind
     3/4   c            Milk
     1/4   c            Shortening
     1/2                To 1 Cup Raisins

  In large mixer bowl, combine 2 cups flour, yeast,         
  sugar, salt, lemon rind and mace; mix well. In a          
  saucepan, heat milk, water and shortening until very      
  warm (120 to 130`F; shortening does not need to melt).    
  Add to flour mixture. Add eggs. Blend at low speed        
  until moistened; beat 3 minutes at medium speed.   By     
  hand, gradually stir in raisins, almonds and enough       
  remaining flour to make a firm dough. Knead on floured    
  surface until smooth and elastic, 5 to 8 minutes.         
  Place in greased bowl, turning to grease top. Cover;      
  let rise in warm place until double, about 1-1/2 hours    
  (45 minutes for quick rise).   Punch down dough.          
  Divide into 4 parts. On lightly floured surface, roll     
  each of three parts to a 14-inch rope. On greased         
  large cookie sheet, loosely braid from center to ends.    
  Seal ends, and tuck under loaf. With a very sharp         
  knife, make a 1/2-inch deep slash down the center of      
  braid. Divide remaining dough into 3 pieces. Roll each    
  piece to a 12-inch rope. Braid loosely from center to     
  ends. Seal ends. Place in cut on larger braid. Press      
  in lightly. Cover; let rise in warm place until           
  double, about 45 minutes (25 minutes for quick rise).     
  Bake at 350` for 40 to 45 minutes until golden brown.     
  Remove from cookie sheet; cool. Drizzle with powdered     
  sugar glaze, and garnish with candied cherries and        
  almonds, if desired. Makes 1 large braid. Wis/Gramma      
  Recipe By     :                                           
                                                            


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