User's Manual

Holiday Braid
Mix-ins.
L? tnh/espoons goldelt rnisins
I tclhlespoon plus I teaspootz curraflts
I tohlespoon rum or wntef
3 tnhlespoons chopped hlnnched nlmonds
I /clb/espooii p/us I teaspoon mixed ratrffied orange
anff lemon peel
2’ l/2 rups Gold ,lileda/O Betterfor BreaP” flour
.? tnhlf.~poons sNgn?
II2 teaspoon snlt
.? tnblrspoons nrorguritte or butter, sqftelled
1 314 tenspoons regulnr active dry yeasf
OR
I 314 trnspoons hr-end tnacltine yenst or
quick-acting nrtive ffr.y yenst
DIRECTIONS:
1. Sank raisins mnd currdtrts in rum (or wafer) at least 2 hours.
2. Plcrce n/l I>ot~gh ingredimfs it? breadpajr in fhe order listed. Selecr SWEET DOUGH cycle,
ndditzg raisi?ls, currants n?~d remnining Mix-ins when bread maker beeps 3 times (about 15
mitlutes after stff rting).
3. GrPccse cookie sheet. Divide dough i?~to .3 equal pieces.
Roll each piece into IS-inch rope OB lightly
floured surface. Place ropes close together on cookie sheet. Braid gently and loosely. Press ends
together to fffsien.
Cover; let rise in warm place 1 to I l/4 hours or until almost double.
4. Hent ovetr to 350”. Brush dough with I egg, beaten, if desired. Bake 23 to 2.5 miflutes or until
go/de?? brow?r’. Cool on wire rack. Drizzle with Creamy Vnnilln Glaze (page 40), if desired. I
braid.