Holiday Wreath - Sunbeam 5841 User Manual

Holiday Wreath

Mix-ins:
1/4 cup golden raisins
3 tablespoons currants
2 tablespoons rum or water
1/3 cup chopped blanched almonds
3 tablespoons mixed candied orange
and lemon peel
Dough:
1/2 cup milk
1/4 cup water
1 egg
®
3 cups Gold Medal Better for Bread™ flour
1/3 cup sugar
1 teaspoon salt
1/4 cup (1/2 stick) margarine or butter, softened
3 1/2 teaspoons regular active dry yeast
OR
3 1/2 teaspoons bread machine yeast or
quick-acting active dry yeast
DIRECTIONS:
1. Soak raisins and currants in rum (or water) at least 2 hours.
2. Place all Dough ingredients in bread pan in the order listed. Press SELECT until the number "9" is
displayed, indicating the Dough Cycle. Press START. Add raisins, currants and remaining Mix-ins about
15 minutes after starting.
3. Grease cookie sheet. Divide dough into 3 equal pieces. Roll each piece into 20-inch rope on lightly
floured surface. Place ropes close together on cookie sheet. Braid gently and loosely into a circle. Press
ends together to fasten. Cover; let rise in warm place 1 to 1 1/4 hours or until almost double.
4. Heat oven to 350°. Brush dough with 1 egg, beaten, if desired. Bake 25 to 30 minutes or until golden
brown. Cool on wire rack. Drizzle with Creamy Vanilla Glaze (page 70), if desired. 1 wreath.
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