Old-Fashioned Christmas Bread
From a magazine clipping kept with Marye's recipe collection — a classic horseshoe-shaped braided loaf.
Ingredients
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
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.