*  Exported from  MasterCook  *
                         SWEET ICED CHRISTMAS BREAD
 Recipe By     : 
 Serving Size  : 2    Preparation Time :0:00
 Categories    : Breads
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2 1/2   c            Bread or unbleached flour*
                         *More flour may be necessary
    1       c            Warm milk (105F-to-115F)
    1       pk           Active dry yeast
      1/4   c            Sugar
    1                    Egg -- at room temperature
      1/2   ts           Salt
      1/2   c            Butter -- at room temperature
      1/2   c            Glaceed cherries
      1/2   c            Chopped mixed candied fruit
      1/2   c            Date bits
      1/2   c            Coarsely chopped walnuts
                         -or pecans
    1                    Egg -- beaten, mixed with
    1       t            Milk or water
    7                    Halves of glaceed cherries
    7                    Walnut or pecan halves
      1/2   c            Confectioners' sugar
      1/2   tb           Vegetable oil
      1/4   ts           Almond extract
   This festive bread is perfect for gifts. The recipe
   can be doubled and freezes well for up to 2 months. A
   fermented yeast “starter” gives this bread a full
   flavor, but you can omit the process if you're in a
   PREHEAT OVEN TO 350F. In a food processor or mixer
   bowl, mix 1 cup of the flour, the warm milk, yeast and
   sugar. If time allows, cover the bowl with plastic
   wrap and leave the dough at room temperature to
   ferment and bubble for 2 hours. If time does not
   allow, proceed to add the egg, salt and butter. Add
   the rest of the flour, 1/2 cup at a time, to make a
   soft dough. Knead the dough in the food processor,
   mixer or on a floured board until elastic and smooth.
   Mix the cherries, candied fruit, dates and nuts
   together and fold and knead 1/3 of the mixture at a
   time into the dough until well mixed. Place in an
   oiled plastic bag or oiled bowl. Turn to coat. Seal or
   cover and let rise in a warm place until doubled,
   about 3/4 to 1 hour. Punch down. Knead briefly. Grease
   a 9-by-5-inch loaf pan. Form the dough into an oval
   approximately the length of the pan, and place in pan.
   Let rise again until doubled. Brush the loaves with
   the egg glaze. Bake on the middle shelf about 40-to-50
   minutes until nicely browned. Cover with foil if the
   loaf browns too rapidly. Cool on a wire rack. TO MAKE
   ICING, mix confectioners' sugar, oil, almond extract
   and enough water to make a smooth consistency. Brush
   cooled bread with icing. Top with the candied cherries
   and nuts. Makes 2 Loaves
                    - - - - - - - - - - - - - - - - - -