Three Kings Bread
From jones2888 16 years agoIngredients
- 3-1/4 to 3-3/4 cups all-purpose flour shopping list
- 1 package active dry yeast shopping list
- 2/3 cup milk shopping list
- 1/3 cup butter or margarine shopping list
- 1/3 cup granulated sugar shopping list
- 1/4 teaspoon salt shopping list
- 2 eggs shopping list
- 2 tablespoons butter or margarine, melted shopping list
- 2 tablespoons granulated sugar shopping list
- 1/2 teaspoon ground cinnamon shopping list
- 1/2 cup chopped almonds, toasted shopping list
- 1/2 cup diced mixed candied fruits and peels shopping list
- 1 cup sifted powdered sugar shopping list
- 1/4 teaspoon vanilla shopping list
- 1 to 2 tablespoons milk shopping list
- 1/4 cup sliced almonds shopping list
- 1/2 cup candied red and/or green cherries, halved shopping list
How to make it
- In a large bowl combine 1-1/2 cups of the flour and the yeast; set aside.
- In a small saucepan heat and stir milk, the 1/3 cup butter or margarine, granulated sugar, and salt just until warm (120 degree F to 130 degree F) and butter almost melts.
- Add milk mixture to dry mixture along with eggs.
- Beat with an electric mixer on low to medium speed for 30 seconds, scraping the sides of bowl constantly.
- Beat on high speed for 3 minutes.
- Stir in as much remaining flour as you can.
- Turn dough out onto a floured surface. Knead in enough remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total).
- Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface of dough. Cover; let rise in a warm place until double (1 to 1-1/2 hours). Punch dough down.
- Turn dough out onto a floured surface.
- Cover and let rest 10 minutes.
- Roll dough into a 20x12-inch rectangle. Brush with the 2 tablespoons melted butter.
- Combine granulated sugar and cinnamon; add chopped almonds and candied fruits and peels, tossing to coat. Sprinkle over dough. Roll dough up, jelly-roll style, starting from a long side. Pinch seams to seal. Bring ends together to form a ring.
- Place dough, seam side down, on a greased baking sheet. Moisten and pinch ends together to seal.
- Flatten slightly.
- Use scissors to make cuts in dough at 1-1/2-inch intervals around edge of ring, cutting two-thirds of the way to center. Cover; let rise until nearly double (30 to 40 minutes).
- Bake in a 350 degree F oven about 30 minutes or until bread sounds hollow when tapped (if necessary, cover loosely with foil the last 15 minutes of baking). Cool.
- For icing, combine powdered sugar and vanilla. Stir in enough milk to make icing easy to drizzle.
- Drizzle over bread; decorate with sliced almonds and candied cherries. Makes 16 servings.
- Make Ahead: Prepare, bake, and cool bread as directed; do not ice. Place bread in a freezer container or bag and freeze for up to 3 months. Before serving, thaw bread at room temperature. Ice and decorate as directed in recipe.
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