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SWEET POTATO PECAN BRAID
INGREDIENTS
2
/3 cup milk (80°F – 90°F)
1 large egg, at room temperature
½ cup mashed cooked sweet potato
¼ cup firmly packed light brown sugar
2 tbsp. unsalted butter or margarine, cut in pieces
½ tsp. salt
2¾ cups bread flour
2¼ tsp. active dry or bread machine yeast
½ cup toasted pecans, chopped
1. Measure ingredients, except pecans into bread pan in the order
listed.
2. Insert bread pan securely into baking chamber; close lid.
Plug unit into wall outlet.
3. Select DOUGH. Press the START button.
4. At “add ingredient” beep, add pecans.
5. The complete signal will sound when dough is done.
6. Using pot holders remove bread pan from baking chamber and
place dough on a lightly floured surface.
7. Invert a large mixing bowl over dough and let rest for 10 minutes.
8. Divide dough into 3 equal pieces. Shape each piece into a 14-inch
roll. Place ropes together on lightly greased baking sheet. Braid
ropes loosely. Tuck ends under braid.
9. Cover and let rise in a warm place until doubled in size (about 40
minutes). Bake in preheated oven at 375ºF about 25 minutes or
until golden.
10. Place on wire rack and allow to cool.
MAKES ONE LARGE LOAF
Tip: If desired, drizzle with confectioners’ sugar frosting
before serving.
CANDY CANE CHERRY BRAID
INGREDIENTS
2 large eggs, at room temperature
Water (80°F – 90°F)
3 tbsp. unsalted butter or margarine, cut in pieces
¼ cup dry skim milk powder
¼ cup sugar
½ cup candied cherries, diced
¼ cup candied lemon peel, diced
2 tsp. grated lemon peel
1 tsp. salt
½ tsp. almond extract
3¾ cups bread flour
2 tsp. active dry or bread machine yeast
½ cup toasted almonds, chopped
1. In a measuring cup, add enough water to eggs to measure 1¼
cups. Pour into bread pan.
2. Add remaining ingredients, except almonds, into bread pan in the
order listed.
3. Insert bread pan securely into baking chamber; close lid.
Place almonds in dispenser and close dispenser lid.
Plug unit into wall outlet.
4. Select DOUGH. Press the START button.
5. The complete signal will sound when dough is ready.
6. Using pot holders remove bread pan from baking chamber and
place dough on a lightly floured surface.
7. Divide dough into 3 equal parts. Roll each part into 18 inch rope.
8. Using all 3 ropes, braid and tuck ends under to seal. Place on a
greased baking sheet. Curve one end to resemble candy cane.
9. Cover and let rise until doubled in size (about 45 minutes).
10. Bake in preheated oven at 375ºF for 30 minutes until golden brown
and sounds hollow when tapped on the bottom.
11. Cool on a wire rack.
Tip: If desired, frost with confectioners’ frosting colored with red food
coloring. Decorate with sugar snowflakes. OR, if desired, omit frosting
and brush braid with beaten egg just before baking; the crust will have
a high gloss.
MAKES ONE LARGE LOAF
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