BREAD
1/2 cup margarine
1/2 cup sugar
2 tsp salt
2 cup milk, scalded
2 env active yeast
1/2 cup warm water
2 eggs, lightly beaten
8 cup unsifted flour
FRUIT NUT FILLING
1 red and green candied cherries, dra, ined
1 tube (3/4 oz) white decorator frost, ing
1 apricot glaze
FRUIT NUT FILLING
1 1/2 cup light corn syrup
1 1/2 cup chopped mixed candied fruit
1 1/2 cup sliced almonds
APRICOT GLAZE
1/2 cup light corn syrup
1/2 cup apricot preserves
A Recipe for
Christmas Tree Bread
Avoid fruit and nuts. You are what you eat. |
| Jim Davis |
Food Tip |
Work is the curse of the drinking class. |
| Oscar Wilde (1854-1900) |
This Recipe for Christmas Tree Bread is one of thousands in the Recipes-to-go Christmas Cookbook.
Always take a good look at what you're about to eat. It's not so important to know what it is, but it's critical to know what it was. |
| Unknown |
If you enjoy this Christmas Tree Bread Recipe - you should enjoy the recipe collections you can find on the websites below:
Food is an important part of a balanced diet. |
| Fran Lebowitz |
There are only ten minutes in the life of a pear when it is perfect to eat. |
| Ralph Waldo Emerson |
This is a recipe for Christmas Tree Bread from the recipe cookbook of Recipes-to-go (Christmas)
Always take a good look at what you're about to eat. It's not so important to know what it is, but it's critical to know what it was. |
| Unknown |
I refuse to believe that trading recipes is silly. Tuna fish casserole is at least as real as corporate stock. |
| Barbara Grizzuti Harrison |
Hunger: One of the few cravings that cannot be appeased with another solution. |
| Irwin Van Grove |
Time flies like an arrow. Fruit flies like a banana. |
| Groucho Marx (1895-1977) |
No man is lonely while eating spaghetti--it requires so much attention. |
| Anonymous |
“Cooking is at once one of the simplest and most gratifying of the arts, but to cook well one must love and respect food.” |
| Craig Claiborne |
In large bowl with mixer at medium speed, beat margarine, sugar and
salt. Add milk, beating until margarine is melted. Sprinkle yeast
over water, stir until dissolved. Add to margarine mixture with eggs.
With mixer at low speed add 4 cups of the flour, 1 cup at a time,
beating until well mixed. Stir in remaining flour with wooden spoon.
On lightly floured surface knead 8 to 10 minutes or until smooth and
elastic. Place dough in greased bowl; turn to grease top. Cover with
towel; let rise in warm place 2 hours or until doubled in bulk. Punch
down dough; form into ball; cut into quarters. Set 2 quarters aside;
cover with towel. Use reserved quarters to make two Fruit Nut Loaves.
(Instructions at end of this recipe.)
On lightly floured surface roll out one quarter into rectangle 15x12
inches. Cut into 2 triangles each with a base of 10 inches, a height
of 12 inches and 15 inch sides. Place one triangle on large greased
cookie sheet. Reshape into triangle if necessary. Spread 1 cup of
Fruit Nut Filling over dough on cookie sheet to within 1/2 inch of
edge; moisten edges with water. Place second dough triangle over
fruit filled one pressing to seal edges. Roll out second quarter of
dough to 1/2 inch thickness. With 2 1/2 inch doughnut cutter cut 17
circles; remove centers. Overlap cut circles on tree triangle. Roll
out scraps of dough to 1/2 inch thickness; cut one 2 inch square.
Place on center of base of triangle to form "trunk" of tree. Cut one
3 inch star; place on top of tree. Cover; allow to rise in warm place
1 hour or until almost doubled in bulk. Bake in 350-F oven 35 minutes
or until golden brown. Remove from oven. Place cherries in center of
circles. While warm, brush lightly with glaze. Decorate tree with
decorator frosting. Makes one tree and 2 loaves.
Fruit-Nut Filling: In small saucepan stir together all ingredients.
Stirring constantly, bring to boil over medium heat and boil 1 minute.
Cool.
Apricot Glaze: In small saucepan stir together the corn syrup and
preserves. Stirring constantly, bring to boil over medium heat and
boil 1 minute.
Fruit Nut Loaves: Grease two 8 1/2 x 4 1/2 x 3-inch loaf pans. Roll
out each quarter of reserved dough into 15 by 9-inch rectangle.
Spread 1 cup of Fruit Nut Filling over each rectangle of dough to
within 1/2 inch of edge, roll each rectangle up from short side.
Press ends to seal; fold ends under; place seam side down into
prepared pan. Cover; let rise about 1 hour or until doubled. Bake in
350-F oven 40 to 45 minutes or until bread sounds hollow when tapped.
Remove from oven. While still warm, brush with Apricot Glaze.
Source: Mom's old magazine clippings- 1940's to 1970's Green Bay Press
Gazette (newspaper), December 13, 1978
Serves: 2
Christmas Tree Bread Recipe brought to you by Recipes To-Go