---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Holiday Braid - Part 2
 Categories: Breads, Holiday
      Yield: 1 Servings
 
           See part 1 for ingredients
 
  Recipe by: TASTE OF HOME DEC/JAN 1996 In a small bowl,
  dissolve yeast in milk. In a large bowl, combine
  flour, salt and lemon peel. Cut in butter until
  crumbly. add yeast mixture and whole egg; mix well.
  Stir in cherries, raisins and pecans. Turn onto a
  floured board; knead until smooth and elastic, about
  6-8 minutes. Place in a greased bowl, turning once to
  grease top. Cover and let rise in a warm place for 1
  hour (dough will not double). Punch dough down; divide
  into 4 pieces. Roll three pieces into 15" ropes. Braid
  ropes; place on a greased baking sheet. Divide last
  portion of dough in half; roll each into a 15" rope.
  Twist ropes. Press an indentation down the center of
  braided loaf; place twisted dough in indentation.
  Cover and let rise until doubled, about 30 minutes.
  Beat egg yolk and water; brush over loaf. Bake at 350
  degrees for 20 minutes. Cover loosely with foil; bake
  20-25 minutes more. Cool on a wire rack. Combine sugar
  and milk; drizzle over loaf. Decorate with cherries if
  desired. Yield: 1 loaf.
 
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