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Print this Recipe    Braided Fruit

Festive Braided Fruit Bread

3/4 cup milk, room temperature 200 mL
1 egg, beaten 1
2 tbsp butter 30 mL
1/2 tsp vanilla extract 2 mL
1/2 tsp grated lemon rind 2 mL
2 1/4 cups bread flour 550 mL
1/4 cup granulated sugar 50 mL
3/4 tsp salt 3 mL
1 1/2 tsp yeast 7 mL

1/3 cup chopped mixed candied fruit 75 mL
1/3 cup light raisins 75 mL
extra flour for kneading

1 cup icing sugar, sifted 250 mL
1 tbsp water 15 mL
1 tsp vegetable oil 5 mL
1/2 tsp almond extract 2 mL

Add ingredients for dough to machine according to manufacturer's
directions.

Select dough cycle. Remove dough to lightly floured board; cover
and let rest for 5 minutes.

Knead candied fruit and raisins into dough, adding extra flour if
dough becomes sticky. Divide dough into 3 sections. Roll each
section into 16" (40cm) long rope. Braid the 3 ropes together.
Place on baking sheet. Leave straight or shape as desired, i.e.:
wreath, candy cane etc. Cover with tea towel. Let rise in warm
place (75F - 85F/24C - 29C) until doubled (30-40 minutes). Bake at
375F (190C) on middle oven rack for 20-25 minutes, or until golden.
Remove from baking sheet immediately; cool on wire rack.

Combine all icing ingredients in a small bowl. If mixture is too
dry, add extra water a few drops at a time. If mixture is too wet,
add extra icing sugar until desired consistency. Drizzle over cooled
bread.

Makes: 1 loaf.

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1 of 2 people found the following review helpful:
Taste: Ease of Prep: Appearance:
Braided Fruit, May 16, 2005 - 02:25 PM
Reviewer: Anonymous from Norman, OK USA
Great taste and worth the time.

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