 |
Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 16 |
|
I like to make this bread for Christmas because it looks so festive. I also make extras to give to shut ins and at holiday bazaars. Everyone looks forward to them. I hope you enjoy them, too. Agnes Ward, Strattford, Ontario Ingredients:
2 packages (1/4 ounce each) active dry yeast |
1-1/2 cups warm water (110° to 115°) |
6 tablespoons butter |
1/3 cup nonfat dry milk powder |
1/4 cup sugar |
1 egg |
3/4 teaspoon salt |
4-1/2 to 5-1/2 cups king arthur unbleached all-purpose flour |
2 tablespoons butter, melted |
1/2 cup chopped almonds |
1-1/2 teaspoons ground cinnamon |
1 cup confectioners' sugar |
1 tablespoon water |
1/4 teaspoon almond extract |
Directions:
1. In a large bowl, dissolve yeast in warm water. Add the butter, milk powder, sugar, egg, salt and 3 cups flour. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky).
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down. On a lightly floured surface, roll dough into an 18-in. x 12-in. rectangle. Brush with melted butter. Sprinkle with chopped almonds and cinnamon to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal.
4. Place seam side down on a greased baking sheet; pinch ends together to form a ring. With scissors, cut from outside edge to two-thirds of the way toward center of ring at 1-in. intervals. Separate strips slightly; twist to allow filling to show. Cover and let rise until doubled, about 45 minutes.
5. Bake at 375° for 20-25 minutes or until golden brown. Combine confectioners' sugar, water and extract; drizzle over warm bread. Yield: 1 wreath (16 slices).
|
|