Friday, November 21, 2008

Christmas Bread recipe layout

I got the third layout I was working on last night finished up this morning.
Credits: Funky Junky Home For the Holidays, Funky Junky Christmas (Christmas title), and Funky Junky (journaling strip) by Kate Hadfield, Michelle Godin, and Rachel Young; All Worn Out 2 by Penny Springerman at SweetShoppeDesigns;
fonts: Typewriter and CK Journaling Condensed

and here is the recipe in a format that is a bit easier to read, if you'd like to give it a try.
Christmas Bread
Original recipe found at
3/4 C milk
1/4 C water
1 egg
1/4 C Margarine, cut up
3 1/2 C bread flour
1/4 C sugar
1/4 tsp salt
1 tsp. yeast
1 C dried tart cherries or cranberries
1/2 C sugar
1 T. flour
1 tsp ground cinnamon
3 T butter

1 C sifted powdered sugar
1/2 tsp. vanilla
halved candied red & green cherries

1. Add the dough ingredients to the bread machine and select the dough cycle. When the cycle is complete, remove the dough and punch down. Cover and let rise for 10 minutes.
2. Combine the first 3 filling ingredients in a bowl, and then cut in the butter with a pastry blender until crumbly. Set aside.
3. Divide the dough in half. Roll out one half of dough into a 12x6 inch rectangle on a lightly floured surface. Sprinkle with half of the filling, then fold in half to make a 12x3 rectangle. Cut into 12 3x1 inch strips. Twist the strips and arrange on a greased baking sheet to form a tree shape. Use 10 strips for the branches, placing cut ends toward the center and remaining strips for the top and trunk.
4. Repeat with remaining half of dough.
5. Cover and let rise in a warm place for 30 minutes or until double in size.
6. Bake at 375 F for 12 to 15 minutes or until golden brown. Remove from baking sheet and cool on wire rack.
6. Make frosting glaze, in a small bowl, using 3 to 4 T milk to get a drizzling consistency. Drizzle over breads. Garnish with cherries. Makes 16 servings.

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