Holiday Braid - Part 2

---------- Recipe via Meal-Master (tm) v8.05

Title: Holiday Braid - Part 2
Categories: Breads, Holiday
Yield: 1 Servings

See part 1 for ingredients

Recipe by: TASTE OF HOME DEC/JAN 1996 In a small bowl,
dissolve yeast in milk. In a large bowl, combine
flour, salt and lemon peel. Cut in butter until
crumbly. add yeast mixture and whole egg; mix well.
Stir in cherries, raisins and pecans. Turn onto a
floured board; 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 for 1
hour (dough will not double). Punch dough down; divide
into 4 pieces. Roll three pieces into 15" ropes. Braid
ropes; place on a greased baking sheet. Divide last
portion of dough in half; roll each 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
degrees 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.

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