Christmas Wreath Bread

Total Time Prep: 30 min. + rising Bake: 20 min. + cooling
Yield 1 wreath (16 slices)
Test Kitchen Approved
The wreath design for this bread gives it such a festive look. I always make extras to give to friends and to sell at holiday bazaars. Everyone looks forward to receiving them. —Agnes Ward, Strattford, Ontario

Ingredients

  • 2 packages (1/4 ounce each) active dry yeast
  • 1-1/2 cups warm water (110° to 115°)
  • 6 tablespoons butter
  • 1/3 cup nonfat dry milk powder
  • 1/4 cup sugar
  • 1 large egg
  • 3/4 teaspoon salt
  • 4-1/2 to 5-1/2 cups all-purpose flour
  • 2 tablespoons butter, melted
  • 1/2 cup chopped almonds
  • 1-1/2 teaspoons ground cinnamon
  • 1 cup confectioners' sugar
  • 1 tablespoon water
  • 1/4 teaspoon almond extract

Directions

  1. In a large bowl, dissolve yeast in warm water. Add the butter, milk powder, sugar, egg, salt and 3 cups flour. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky).
  2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
  3. Punch dough down. On a lightly floured surface, roll dough into an 18x12-in. rectangle. Brush with melted butter. Sprinkle with chopped almonds and cinnamon to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal.
  4. Place seam side down on a greased baking sheet; pinch ends together to form a ring. With scissors, cut from outside edge to two-thirds of the way toward center of ring at 1-in. intervals. Separate strips slightly; twist to allow filling to show. Cover and let rise until doubled, about 45 minutes.
  5. Bake at 375° for 20-25 minutes or until golden brown. Combine confectioners' sugar, water and extract; drizzle over warm bread.

Nutrition Facts

1 slice: 259 calories, 8g fat (4g saturated fat), 29mg cholesterol, 170mg sodium, 40g carbohydrate (12g sugars, 2g fiber), 6g protein.

The wreath design for this bread gives it such a festive look. I always make extras to give to friends and to sell at holiday bazaars. Everyone looks forward to receiving them. —Agnes Ward, Strattford, Ontario
Recipe Creator

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