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
1/2 cup milk
1/4 cup water
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
3 1/2 teaspoons bread machine yeast or
quick-acting active dry yeast
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. Add raisins, currants and remaining Mix-ins when bread maker
beeps (about 32 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 55), if desired. 1 wreath.