Although I have not made these yet, I have been making my own breads for many years.

HOLIDAY BRAID BREAD
By Brenda Mowrey Taylors, S.C. in Taste of Home

1 pkg. (1/4 oz.) active dry yeast
1 c. warm milk (110 to 115F)
4 c. all-purpose flour
1/2 c. sugar
1 tsp. salt
1 tsp. grated lemon peel
1/4 tsp. ground cardamom
1/2 c. cold butter or margarine
1 egg plus 1 egg yolk
1/2 c. chopped red and green candied cherries
1/4 c. raisins
1/4 c. chopped pecans
1 Tbs. water
GLAZE:
1/2 c. confectioners’ sugar
1 Tbs. Milk
Additional candied cherries (optional)

In a small bowl, dissolve yeast in milk. In a large bowl, combine flour, sugar, salt, lemon peel and cardamom. Cut in butter until crumbly. Add yeast mixture and whole egg; mix well. Stir in cherries, raisins and pecans. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place 1 hour (dough will not double in size). Punch dough down; divide into four pieces. Roll 3 pieces into 15” ropes. Braid ropes; place on a greased baking sheet. Divide last portion of dough in half; roll into a 15” rope. Twist ropes. Press an indentation down the center of braided loaf; place twisted dough in indentation. Cover and let rise until doubled, about 30 minutes. Beat egg yolk and water; brush over loaf. Bake at 350 F. for 20 minutes. Cover loosely with foil; bake 20-25 minutes more. Cool on a wire rack. Combine sugar and milk; drizzle over loaf. Decorate with cherries if desired. Yield: 1 loaf

CHRISTMAS BRAID
From Better Homes and Gardens Treasury of Christmas Crafts & Foods

5 to 5 1/2 c. all-purpose flour
1 pkg. active dry yeast
2 c. milk
1/2 c. sugar
6 Tbs. butter or marg.
1 tsp. salt
1 egg
1 c. raisins
1 c. mixed candied fruit and peel
1/2 c. brazil nuts, shopped
1 egg yolk
1 Tbs. water

In large mixing bowl combine 3 cups of the flour and the yeast. In saucepan heat together milk, sugar, butter and salt just until warm (115 to 120 F), stirring constantly till butter almost melts. Add to dry mixture in mixing bowl, add egg. Beat at low speed of electric mixer for 1/2 minute, scraping sides of bowl constantly. Beat 3 minutes at high speed. Stir in raisins, candied fruit, Brazil nuts and enough of the remaining flour as you can mix in using a spoon. Turn out on a floured surface; knead in remaining flour to make a moderately stiff dough. Continue kneading till smooth and elastic (8-10 minutes). Place in greased bowl, turning once to grease surface. Cover; let rise in warm place till double (about 1 1/2 hours). Divide dough in thirds. Then divide each third in 3 portions. Roll each portion into a 15” rope. Place 3 ropes on a greased baking sheet. Braid. Repeat with remaining ropes, forming 3 braids. Cover and let rise in warm place till double (about 30-40 minutes). Combine egg yolk and the Tbs. water; brush some of the mixture over braids. Bake at 350 for 10 minutes. Brush with more egg yolk mixture. Bake 10 minutes more. Cover with foil; continue baking 5 minutes more. Transfer to wire rack; cool. Makes 3.