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Bohemian Christmas Bread

DIRECTIONS

BAKING SHEET
One 11"-x-17" baking sheet (or smaller for convection ovens), greased or Teflon
PREPARATION
30 mins.
Place the raisins in a small bowl and cover with the water or brandy. Soak for 30 minutes. Then drain and pat dry.
BY HAND OR MIXER
18 mins.
Place 2-1/2 cups flour in a large mixing or mixer bowl and add the yeast, salt, sugar, mace, and lemon rind. Stir to blend. Pour in the heated milk, and stir with a wooden spoon 50 strong strokes, or for 2 minutes with the mixer flat beater, to make a heavy batter.
Drop in the eggs or egg yolks and beat to blend with the dough. When the eggs have been absorbed, stir in the butter. Beat until smooth. Blend in the raisins and almonds. Gradually stir in more flour (about 3 cups) to form a soft, elastic dough.
KNEADING
10 mins.
Turn the dough onto a lightly floured work surface, if kneading by hand. Or leave in the bowl with the mixer dough hook. Knead until the dough is smooth and elastic, 10 minutes. If the dough should continue to be sticky, dust lightly with sprinkles of flour. The dough in the mixer should clean the sides of the bowl, and draw into a ball around the hook.
BY PROCESSOR
6 mins.
Plump the raisins, as above.
Attach the short plastic blade.
Measure 2-1/2 cups flour into the processor work bowl and add the yeast, salt, sugar, mace, and lemon rind. Pulse 2 or 3 times to blend. With the processor running, pour the heated milk through the feed tube to make a sticky, heavy batter.
Turn on the machine and add the eggs or egg yolks. Remove the cover and add 1 cup flour. Pulse to blend. Add the butter. Pulse. Add the raisins and almonds. Turn the processor on and add flour, 1/4 cup at a time, to form a mass that will spin with the blade and at the same time partially clean the sides of the bowl.
KNEADING
45 secs.
Knead the dough under the blade for 45 seconds.
FIRST RISING
1-1/2 hours
Place in a greased bowl and turn to coat all of the dough. Cover with plastic wrap and leave until the dough has doubled in bulk, about 1-1/2 hours.
(If prepared with a new fast-rising yeast and at the recommended higher temperatures, reduce the rising times by about half.)
SHAPING
25 mins.
Punch down the dough and turn onto a floured work surface. Divide the dough in half, and place one half in the bowl to reserve.
Divide one piece of dough into 4 equal parts. Let it rest for 8 to 10 minutes. Shape 3 of the 4 pieces into smooth, ropelike strips, about 14" long. Place them side by side on the baking sheet. Beginning in the middle, braid toward each end. Pinch the ends together and tuck under.
Divide the fourth piece into 3 equal parts and shape into strands about 10" long, as above. Braid the strands. With the side of the hand strike a channel down the center of the larger braid, or with a knife make a 3/4" cut along the top. Lay the smaller braid in the depression and push it into the other braid.
Repeat with the second dough half.
SECOND RISING
1 hour
Cover with wax paper. Let rise until double in bulk, about 1 hour.
PREHEAT
Preheat the oven to 400° about 20 minutes before baking.
BAKING 400°
10 mins.
Note: The pecans and cherries can be tucked into the braids now and baked into the loaf-very attractive.
350°
40 mins.
Place the pan in the hot oven for 10 minutes. Turn the temperature down to 350° for an additional 40 minutes, or until the bread tests done when tapped on the bottom crust.
(If using a convection oven, reduce heat by 50° for each bake period.)
FINAL STEP
Carefully lift the somewhat fragile loaves off the baking sheet with a metal spatula and place on a rack to cool. Allow the braids to cool for 20 or 30 minutes.
Mix confectioners sugar with warm water or milk and almond extract to make icing. Drizzle on the confectioners' icing. Decorate with cherries and pecans placed at random over the braids.
Makes superb toast.