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Christmas Wreath Bread Recipe

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This recipe for Christmas Wreath Bread is from Home Cookin with Navy Moms, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 pkgs (1/4 oz each) active dry yeast
1 1/2 c warm water (110º to 115º)
6 T butter
1/3 c nonfat dry milk powder
1/4 c sugar
1 egg
3/4 t salt
4 1/2 to 5 1/2 c all purpose flour
2 T butter, melted
1/2 c chopped almonds
1 1/2 t ground cinnamon
1 c confectioners' sugar
1 T water
1/4 T almond extract
Directions:
Directions:
In a large bowl, dissolve yeast in warm water. Add the butter, milk powder, sugar, egg, salt and 3 c flour. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky). 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. 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 sea. 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.

Bake at 375º for 20 - 25 minutes or until golden brown. Combine confectioners' sugar, water and extract; drizzle over warm bread. Yield: 1 wreath (16 slices).
Personal Notes:
Personal Notes:
Nutritional Facts 1 slice equals 259 calories, 8 g fat (4 g saturated fat), 29 mg cholesterol, 170 mg sodium, 40 g carbohydrate, 2 g fiber, 6 g protein.

 

 

 

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