Christmas Tree Bread
Makes 1 Tree
4-1 / 4 cups all-purpose flour
1 / 2 cup sugar
2 envelopes FLEISCHMANN’S RapidRise Yeast
2 teaspoons salt
3 / 4 cup milk
1 / 2 cup water
1 / 2 cup butter or margarine
1 large egg
2 tablespoons butter or margarine, melted
1 / 2 cup firmly packed brown sugar
1 teaspoon ground cinnamon
Powdered Sugar Glaze
1 cup powdered sugar, sifted
1 to 2 tablespoons milk
Maraschino cherries, optional
In a large bowl, combine 1 cup flour, sugar, undissolved yeast, and salt. Heat milk, water, and butter until very warm (120o to 130oF). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and 1 cup flour; beat 2 minutes at high speed. Stir in remaining flour to make a stiff batter. Cover tightly with plastic wrap; refrigerate 2 to 24 hours.
Remove dough from refrigerator. On lightly floured surface, roll dough to 18- x 16-inch rectangle; brush with melted butter. Sprinkle brown sugar and cinnamon evenly over dough to within 1 / 2-inch of edges. Fold crosswise in thirds, to enclose filling. Press edges to seal. Cut dough into 16 (1-inch) strips. Holding ends of each strip, tie into a knot. On lower third of large greased baking sheet, arrange 5 knots in a row, with edges touching. Build a tree with additional rows of knots – 4 knots in second row, 3 knots in third row, 2 knots in fourth row, and one for top of tree. Place remaining knot at bottom center of tree to make a trunk. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
Bake at 350oF for 25 minutes or until done. Remove from sheet; cool on wire rack. Drizzle with Powdered Sugar Glaze; decorate with maraschino cherries, if desired.
Powdered Sugar Glaze: In a small bowl, combine powdered sugar and milk. Stir until smooth.
Serving size: 1 roll
Serving weight: 3 ounces (87 grams)
Calories 280; Total fat 8 g; Saturated fat 5 g;
Cholesterol 35 mg; Sodium 380 mg; Carbohydrates 46 g; Dietary fiber 1 g; Sugars 20 g; Protein 5 g