Grandma's Christmas Bread

Nothing says it's Christmas time like Grandma's Christmas Bread! This year we may have been a little last minute; may or may not have finished baking the bread late Christmas Eve. But don't fret my little Christmas elves, it was made just in time for the enjoyment of all on Christmas morning! Waichey's delicious Babka also made an appearance on Christmas morning, along with eggnog, orange juice, plenty of coffee, and of course the teddy bear Christmas plates and the Christmas mugs.

So you may ask yourself: what is this recipe that brings joy to all on Christmas morning and puts that twinkle in Saint Nick's eye (or is that because Mommy was kissing Santa Claus?) Well either way, I will let you in on the little secret:

Christmas Bread 1992
(Remix created by: Mommio and Sarah)
Makes: 2 large braids

Ingredients:
2 cups milk
1 cup sugar
1/2 tsp salt
1 cup butter
4 eggs
1/2 cup warm water

10-10 1/2 cups flour (separated)
3 tbsp of instant yeast
4 tsp grated lemon peel
1/2 tsp mace
3 tsp anise seed

1/2 box of golden raisins
1 small package of candied lemon peels (optional)
Green and red candied cherries (for decoration)

Directions:
1. Put milk in the microwave and heat til it boils (scalded)
2. Combine heated milk, sugar, salt, butter, and water in a large bowl
3. Add eggs and beat with an electric mixer
4. In a small bowl, mix 1 cup of flour with the yeast, lemon peel, mace, and anise seed
5. Add the small bowl mixture to the milk mixture in the large bowl
6. Beat with the electric mixer until blended
7. Add 5 cups of flour slowly while blending with electric mixer
8. Add the raisins and candied lemon peel
9. Stir in the last 4-4 1/2 cups of flour with a wooden spoon. Add the flour until the dough leaves the sides of the bowl and is no longer "sticky"
10. Cover the dough with a towel, and let rest for 10 minutes
11. Divide the dough into two parts, recover one half
12. Knead the other half for 15-20 minutes on a lightly floured surface
13. Put kneaded dough in a greased bowl, cover, and place in a warm place. Let rise until doubled (about 1.5-2 hours)
14. Repeat steps 12 and 13 for the other half of the dough
15. Punch the dough down and divide each half into 3 equal parts
16. Roll each part into 12-15 inch strands
17. Braid loosely, starting at the center and tucking the ends under to seal.
18. Place both braids (consisting of 3 strands each) on a greased cookie sheet to rise until doubled (about 1 hour)
19. Bake in oven at 325 for 25-30 minutes (when you tap the top of the braid it should thump, or sound hollow)
20. Decorate with the candied cherries


The result should look something like this (okay perhaps minus the bowl of lemons):

Enjoy this delicious recipe, and remember starting at 4 pm on Christmas Eve is plenty of time to finish in time for Christmas Day!