Recipe: Christmas Braid

Christmas Braid
Source: Homemaker's Magazine, 11-98
Makes l large loaf

1 tsp. plus 1/4 Cup granulated sugar
1/2 cup warm water
l package active dry yeast
1/2 cup milk
1/4 cup butter
1 1/2 tsp. salt
2 eggs beaten
4 cups (approx.) all purpose flour
1 tsp. grand cardamom (optional)
1/3 cup each dried cherries, dried cranberries, golden raisins.

In a large mixing bowl, dissolve 1 tsp. sugar in warm water. Sprinkle in yeast and let stand for 10 minutes or until frothy.

Meanwhile heat together milk, butter, remaining sugar and salt, stirring to melt butter. Let cool to lukewarm. Add to yeast mixture along with eggs. Add 1 1/2 cups flour and cardamom (if using), beat with electric mixer for 2 minutes. Gradually stir in enough flour to make soft slightly sticky dough.

On lightly floured surface, kneed for 5 minutes until smooth and springy. Place in large greased bowl, turning dough to grease all over. Cover and let rise in a warm place until doubled, about 1 1/4 hours.

Punch down. Knead in dried fruit until evenly distributed. Divide dough into 3 equal parts. Roll each into rope about 16 inches long. Place side by side, braid together loosely. Press ends together to seal, tucking ends under. Place on a greased baking sheet. Cover with plastic wrap, leaving room for expansion. Refrigerate for up to 24 hours. If loaf has not doubled, let rise at room temperature.

Bake in 375F (190C) oven for about 30 minutes or until loaf sounds hollow when tapped. Remove to rack to cool. Dust with icing sugar.