Margery Bailey's Christmas Bread

• porties: 1 loaf
• totale tijd: 20-25 min

Ingrediënten

1 package active dry or cake yeast

1/2 cup warm milk (not hot)

1/2 cup butter

1/4 cup granulated sugar

1 1/2 tsp grated lemon rind

1/2 tsp salt

1 egg

2 1/2 cups flour

Filling:

1/2 cup confectioners sugar

1/2 cup butter

1/2 cup ground pecans or almonds

Frosting:

1 cup confectioners sugar

Milk or whipping cream

Butter (optional)

1/2 tsp vanilla

Instructies

Add dry yeast to warm milk, stir until yeast is dissolved. Cream together butter and sugar, then add lemon zest and salt. Add egg to sugar mixture and beat well (this will have a separated look). Add flour and yeast to sugar mixture; this is your dough. Beat or knead for 5 minutes using the heel of your hand. Dough should be elastic but soft. Butter a bowl or brush dough with salad oil and cover. Place dough in a warm place to rise. Let dough rise until doubled, about 2 hours. When dough has doubled, punch it down on a greased, lightly floured cookie sheet. Roll dough into a 12"x9"x14" rectangle, so it’s 1/4 inch thick. Spread filling down the center. Along each side of the filling cut crosswise slits 1 inch apart from edge to filling. Fold strips at an angle across filling, alternating from side to side. Make sure the end of the preceding strip is covered. Let braided bread rise until doubled, about 1/2 hour. Bake at 350 degrees until golden brown, approximately 20-25 minutes.

Notities

Frost before serving. The bread can be baked and frozen. Watch closely when baking, the bottom burns easily. The tip is place the bread on parchment when baking.