MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       Title: SWEET ICED CHRISTMAS BREAD
  Categories: Breads, Holiday, Personal
       Yield: 2 servings
  
   2 1/2 c  Bread or unbleached flour
            -More flour may be necessary
       1 c  Warm milk (105F-to-115F)
       1 pk Active dry yeast
     1/4 c  Sugar
       1    Egg; at room temperature
     1/2 ts Salt
     1/2 c  Butter; at room temperature
     1/2 c  Glaceed cherries
     1/2 c  Chopped mixed candied fruit
     1/2 c  Date bits
     1/2 c  Coarsely chopped walnuts
            -or pecans
 
 MMMMM---------------------------GLAZE--------------------------------
       1    Egg; beaten, mixed with
       1 ts Milk or water
 
 MMMMM-------------------------DECORATION------------------------------
       7    Halves of glaceed cherries
       7    Walnut or pecan halves
 
 MMMMM---------------------------ICING--------------------------------
     1/2 c  Confectioners' sugar
     1/2 tb Vegetable oil
     1/4 ts Almond extract
            Water
  
   This festive bread is perfect for gifts. The recipe can be doubled and
   freezes well for up to 2 months. A fermented yeast “starter” gives
   this bread a full flavor, but you can omit the process if you're in a
   hurry.
   
   PREHEAT OVEN TO 350F. In a food processor or mixer bowl, mix 1 cup of
   the flour, the warm milk, yeast and sugar. If time allows, cover the
   bowl with plastic wrap and leave the dough at room temperature to
   ferment and bubble for 2 hours. If time does not allow, proceed to
   add the egg, salt and butter. Add the rest of the flour, 1/2 cup at a
   time, to make a soft dough. Knead the dough in the food processor,
   mixer or on a floured board until elastic and smooth. Mix the
   cherries, candied fruit, dates and nuts together and fold and knead
   1/3 of the mixture at a time into the dough until well mixed. Place
   in an oiled plastic bag or oiled bowl. Turn to coat. Seal or cover
   and let rise in a warm place until doubled, about 3/4 to 1 hour.
   Punch down. Knead briefly. Grease a 9-by-5-inch loaf pan. Form the
   dough into an oval approximately the length of the pan, and place in
   pan. Let rise again until doubled. Brush the loaves with the egg
   glaze. Bake on the middle shelf about 40-to-50 minutes until nicely
   browned. Cover with foil if the loaf browns too rapidly. Cool on a
   wire rack. TO MAKE ICING, mix confectioners' sugar, oil, almond
   extract and enough water to make a smooth consistency. Brush cooled
   bread with icing. Top with the candied cherries and nuts.
   
   Makes 2 Loaves
   
   NATHALIE DUPREE
   
   PRODIGY GUEST CHEFS COOKBOOK
  
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