Three Kings Bread Recipe
Ingredients
| Active dry yeast | 2 | |
| Warm water | 1 Cup (16 tbs) | |
| All purpose flour | 5 1/4 Cup (16 tbs) | |
| 1/4 cup instant nonfat dry milk | ||
| 1 cup butter or margarine, at room temperature | ||
| Granulated Sugar | 1/2 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Eggs | 3 | |
| 1/2 cup each raisins and chopped walnuts | ||
| Cherries | 1/2 Cup (16 tbs), candied | |
| 1 tablespoon each grated orange peel and lemon peel | ||
| Half and Half | 3 Tablespoon | |
| Powdered sugar | 2 Cup (16 tbs), sifted | |
| Vanilla | 1/2 Teaspoon | |
| Candied fruits and nuts for decoratio | ||
Directions
In a large bowl, stir yeast into warm water and let stand until softened (about 5 minutes).
Add 1 1/4 cups of the flour and dry milk; beat well with a wooden spoon for 2 to 3 minutes.
Cover and set aside in a warm place for 30 minutes.
Meanwhile, in another bowl, beat butter, granulated sugar, and salt until blended.
Beat in eggs, one at a time.
Add to yeast mixture and beat for 3 minutes.
Gradually stir in enough of the remaining flour to make a stiff dough.
Knead on a well-floured board until dough is smooth and elastic (about 8 minutes).
Place in a greased bowl; turn to grease top.
Cover and let rise in a warm place until doubled (about 1 1/2 hours).
Combine raisins, walnuts, cherries, orange peel, and lemon peel in a small bowl.
Punch dough down and turn out onto a floured board; pat into a 10-inch round.
Top dough with fruit-nut mixture, fold up edges, and knead until fruits and nuts are evenly distributed.
Divide dough in half; shape each half into a roll about 20 inches long and place each roll on a greased baking sheet.
Join ends to form rings.
Cover lightly and let rise in a warm place until puffy (about 30 minutes).
Bake, uncovered, in a 400° oven until bread sounds hollow when tapped on bottom (25 to 30 minutes).
Let loaves cool on racks.
Stir together half-and-half, powdered sugar, and vanilla; drizzle evenly over loaves.
Decorate with candied fruits and nuts.
Add 1 1/4 cups of the flour and dry milk; beat well with a wooden spoon for 2 to 3 minutes.
Cover and set aside in a warm place for 30 minutes.
Meanwhile, in another bowl, beat butter, granulated sugar, and salt until blended.
Beat in eggs, one at a time.
Add to yeast mixture and beat for 3 minutes.
Gradually stir in enough of the remaining flour to make a stiff dough.
Knead on a well-floured board until dough is smooth and elastic (about 8 minutes).
Place in a greased bowl; turn to grease top.
Cover and let rise in a warm place until doubled (about 1 1/2 hours).
Combine raisins, walnuts, cherries, orange peel, and lemon peel in a small bowl.
Punch dough down and turn out onto a floured board; pat into a 10-inch round.
Top dough with fruit-nut mixture, fold up edges, and knead until fruits and nuts are evenly distributed.
Divide dough in half; shape each half into a roll about 20 inches long and place each roll on a greased baking sheet.
Join ends to form rings.
Cover lightly and let rise in a warm place until puffy (about 30 minutes).
Bake, uncovered, in a 400° oven until bread sounds hollow when tapped on bottom (25 to 30 minutes).
Let loaves cool on racks.
Stir together half-and-half, powdered sugar, and vanilla; drizzle evenly over loaves.
Decorate with candied fruits and nuts.
Chef
