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cup golden raisins
3 tablespoons currants
2 tablespoons rum or water
cup chopped blanched almonds
3 tablespoons mixed candied oranqe
and lemon peel
Gold Medal Better for
1 teaspoon salt
stick) margarine or butter, softened
teaspoons regular active dry yeast
teaspoons bread machine yeast or
quick-acting active dry yeast
1. Soak raisins and currants in rum (or water) at least 2 hours.
2. Place all Dough ingredients in bread pan in the order listed. Select SWEET DOUGH cycle,
adding raisins, currants and remaining Mix-ins when bread maker beeps 3 times (about
15 minutes after starting).
3. Grease cookie sheet. Divide dough into 3 equal pieces. Roll each piece into
on lightly floured surface. Place ropes close together on cookie sheet. Braid gently and
loosely into a circle. Press ends together to fasten. Cover; let rise in warm place 1 to
hours or until almost double.
oven to 350’. Brush dough with 1 egg, beaten, if desired. Bake 25 to 30 minutes or
until golden brown. Cool on wire rack. Drizzle with Creamy Vanilla Glaze (page
49). if desired. 1 wreath.