OLD-FASHIONED CHRISTMAS BREAD
From: Marye
Serves: 1 large braided horseshoe loaf  •  Prep: 30 min + 1.5-2 hr rises  •  Cook: 20-25 min at 375°

From a magazine clipping kept with Marye's recipe collection — a classic horseshoe-shaped braided loaf.

INGREDIENTS
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BREAD DOUGH
2 packages active dry yeast
¼ cup warm water (105-115°F)
1 cup milk
½ cup butter or regular margarine
¼ cup sugar
⅓ teaspoon salt
1 teaspoon vanilla extract
1 egg
3½ cups unsifted all-purpose flour

FILLING
¼ cup sugar
2 tablespoons butter or regular margarine, softened
½ teaspoon cinnamon
1 cup dark raisins
½ cup diced candied orange peel, chopped
½ cup diced citron, chopped
¼ cup slivered blanched almonds

DECORATION
1 egg, beaten with 1 teaspoon water
½ cup slivered blanched almonds

INSTRUCTIONS
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1. Soften yeast in the ¼ cup warm water.
2. Scald the milk; combine with butter, sugar, salt, and vanilla extract; let cool to lukewarm.
3. Combine the yeast mixture, milk mixture, egg, and flour. Knead until smooth.
4. Place in a lightly greased bowl; turn greased side up. Cover with towel; let rise in warm place (85°F), free from drafts, until double in bulk — 40 to 50 minutes.
5. Knead 10 times, until smooth. Roll into a rectangle 20 by 12 inches.
6. Meanwhile, in a medium bowl, combine filling ingredients; mix well.
7. Grease a large cookie sheet. Spread filling evenly over the dough, leaving a 1-inch margin. Roll up lengthwise; place seam side down on the cookie sheet. Shape into a horseshoe.
8. Cover with towel; let rise in warm place free from drafts until double in bulk — about 1 hour.
9. Preheat oven to 375°F. Brush surface with beaten egg-and-water mixture. Sprinkle with the ½ cup slivered almonds.
10. Bake 20 to 25 minutes, or until golden. Rap the bread with your knuckle; it should sound hollow.
11. Remove from pan to wire rack; cover with towel; cool 30 minutes. Serve slightly warm.

[Photos in this folder: 46-20260611153822-old-fashioned-christmas-bread.jpg, old-fashioned-christmas-bread-card.jpg]
