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Holiday Breads

Gloria J Martin <ggmartin2@juno.com>
Tue, 29 Nov 2005 17:35:02 -0600
v105.n050.2
I just finished making 4 and freezing them. I will send the 2 that 
are less common. The directions are for making in the food processor, 
which is what I always use.

2 things--(1) If you have a processor and want to use it, be certain 
your instruction book says you can use it for bread dough. Many 
cannot. (2) The recipe can be converted to making in a heavy duty 
mixer. If doing that, start with the liquid ingredients in the mixer 
bowl, and add the flour mixture. The dough will have to be kneaded 
for about 7 minutes, with machine or by hand.

CRANBERRY-NUT WREATH

Cranberry Filling
2       Tablespoons butter
12      ounce pkg. Cranberries, picked over and washed
3/4     cup white sugar
2       egg whites
2/3     cup chopped pecans
         zest of 1/2 orange

Dry cranberries after washing. Spread butter in a 9x13" baking dish. 
Pour in cranberries and spread out to a single layer. Sprinkle with 
sugar. Do not stir. Bake in a preheated 350F. oven for 30 minutes. Do 
not stir. Let cool completely. It helps to do this the day prior to 
making the dough.

When ready to fill the wreath, loosen the cooled cranberries in pan 
with spatula. Stir in the egg whites, pecans and orange zest. Try to 
get the egg whites distributed evenly thru the filling.

Dough
1/4     cup warm water
1       package yeast
1       teaspoon sugar

2       egg yolks
1       cup sour cream
1       teaspoon almond extract

3 2/3   cups all-purpose flour
1       teaspoon salt
1/2     teaspoon soda
2       Tablespoons butter
1/4     cup brown sugar
1/4     cup white sugar
1       teaspoon nutmeg
         zest from 1/2 orange

Method
Combine yeast, warm water and sugar. Let stand till foamy.  Combine 
egg yolks, sour cream and almond extract in 2-cup measure. Stir 
together.  Insert dough blade in workbowl of food processor. Add 
flour, salt, soda, butter, sugars, nutmeg and orange zest. Pulse to combine.

With the machine running, pour in through the small feed tube, the 
yeast mixture. Next pour in the egg yolks, sour cream and extract in 
the 2 cup measure, in a steady stream. Continue running the machine 
until dough forms a ball. Let ball revolve around the workbowl for 30 
seconds. Remove dough to plastic bag or oiled bowl, and let rise 
until doubled - 45 minutes to 1 hour.

Spray an area of counter top about 2' square with non-stick pan 
spray. Empty out the dough onto this area. Roll out the dough to a 
12"x24" rectangle. Spread filling over the dough, leaving a 1" edge 
all around. Roll up, as for cinnamon rolls. Spray a large air-bake 
type cookie sheet. Move long roll of dough onto cookie sheet and join 
the 2 ends, pinching together firmly.

Using kitchen shears, cut straight down through the roll of dough, 
cutting the dough almost in two-leave a little of the bottom joined. 
Cut in 1" spaces all the way around the wreath.  Tip the slices, 
starting with one, and progressing around the wreath until they are 
all lying so the filling is exposed. Cover the rolls with oiled 
plastic wrap and let rise until doubled, about 45 minutes.

Preheat oven to 350 F. Bake rolls for 15 minutes, or until beginning 
to turn a light tan. Remove sheet to rack to cool for 10 minutes. 
Carefully transfer wreath to a rack to finish cooling. (An extra wide 
spatula, about 1' across is a big help.)

This is a spectacular looking wreath.

FESTIVE EGGNOG WREATH
3       Tablespoons warm water
1       teaspoon sugar
1       package dry yeast

3 3/4   cups bread flour
3       Tablespoons butter
1 1/2   teaspoons salt
2       teaspoons sugar
3/4     teaspoon nutmeg (freshly ground)

1       egg white
1       Tablespoon water
         coarse sugar (Parl Socker) or colored sugar
         sliced almonds
10      candied cherries (halved)

Eggnog butter:
1 1/3   cups dairy eggnog (may need 2 Tablespoons more)
1       teaspoon vanilla
1/2     teaspoon almond extract

Combine yeast, 1 teaspoon sugar and warm water. Let stand while 
measuring the rest of the ingredients.

Processor method:
Place dough blade in workbowl. Add flour, butter, salt, nutmeg and 
remaining sugar. Pulse. Stir together the eggnog with the extracts. 
Set aside. Turn machine on and pour the yeast in through the small 
feed tube. Without stopping the machine, pour in the eggnog mixture 
in a slow steady stream. Add the extra 2 Tablespoons eggnog, if 
needed to pull dough together into a ball. Let ball revolve about 30 
times in the workbowl to fully knead it.

Place dough in an oiled bowl or a plastic bag and set in a warm place 
to rise. Note: sweet, rich doughs often take longer to develop, 
perhaps 75-90 minutes to double.

Mixer or hand method:
Put proofed yeast in a large bowl. Add eggnog, extracts and melted 
butter. Stir to combine. Add nutmeg, salt and remaining sugar. Add 
half of the flour and beat for 2 minutes. Add half of remaining flour 
and beat again for 2 minutes. Empty remaining flour onto counter and 
scrape out the dough from the bowl. Knead in the remaining flour. 
Knead dough for about 8 minutes. Dough should be soft but not overly 
sticky. Set in warm place until doubled. See Note above.

Both methods:
Spray smooth work surface with non-stick pan spray. Spray a large 
Air-Bake cookie sheet. Empty risen dough out onto sprayed area and 
shape into a roll about 22-24 inches long. Cut this roll in half, 
lengthwise. Starting in middle, working to both ends, lap the 2 long 
pieces over and over each other to form one long twisted rope shape. 
Lift rope onto cookie sheet. Shape rope into a round wreath, joining 
a top twist from one end to a bottom twist from the other end. Repeat 
with other 2 ends. Cover loosely with sprayed plastic wrap and set 
aside to double in size.
Before dough finishes doubling, preheat oven to 375 F.

Whisk egg white and water together. When dough has doubled, brush 
with egg white mixture then sprinkle first with sliced almonds and 
then the coarse sugar. Stick halves of the candied cherries around as 
you like, tucking them in places where dough laps. Bake for 25-30 
minutes. Transfer to rack to cool. Cover when cooled.

Serve with:
Eggnog Butter
Beat until smooth and fluffy: 1 stick unsalted butter, 1/3 cup 
eggnog, 1/2 teaspoon vanilla, 1/2 teaspoon nutmeg, 2 Tablespoons 
powdered sugar, 1 teaspoon lemon juice. Note: this mixture takes a 
long time to get smooth i.e. 5-6 minutes. Keep beating and it will. 
Mound in a bowl and refrigerate at least 30 minutes before serving as 
a spread for slices of the wreath.