Baking with King Arthur Flour

Holiday Sweet Bread
Master Recipe

This master recipe can be formed into 2 traditional loaves; or form into desired shapes, such as the Swedish Almond Braid, Poppy Stollen or Six-Stranded Braid.
4 1/2 teaspoons or 2 packets SAF Perfect Rise Yeast
1/2 cup warm water (95°F)
1 teaspoon sugar
1/2 cup King Arthur Unbleached All-Purpose Flour
1 cup milk, scalded
1/4 cup butter
1 teaspoon salt
1/2 cup sugar
2 teaspoons vanilla
2 eggs, lightly beaten
4 1/2 to 5 1/2 cups King Arthur Unbleached All-Purpose Flour
egg wash: 1 egg yolk, beaten with 1 tablespoon water
Confectioners' Sugar Icing, optional
In a small bowl or 2-cup measure combine the yeast, warm water, 1 teaspoon sugar and 1/2 cup flour. Cover with plastic wrap and a clean towel and set aside until bubbly and very active, about 10 to 15 minutes.

Meanwhile, scald the milk. Pour immediately into a large bowl and add the butter, sugar, salt, vanilla and beaten eggs. Stir to melt the butter. When the mixture is lukewarm, add the yeast mixture and mix together.

Add flour, one cup at a time, until the dough comes cleanly away from the sides of the bowl. Turn the dough out onto a lightly floured surface and scrape out the bowl. Lightly oil the bowl and set aside.

Knead the dough, using only enough flour to keep the dough from sticking to your hands and the board. The dough should be soft and pliable, but not sticky. (The secret to a soft, tender bread is a soft dough.)

Place the dough into the oiled bowl, turn to oil all surfaces and cover with plastic wrap and a clean towel. Let sit in a warm place for about 45 minutes, or until doubled.

Preheat oven to 375°F. Punch down and round into a ball. Divide in half, cover with plastic wrap and let rest 10 to 15 minutes. Form into desired shapes, such as the Swedish Almond Braid, Poppy Stollen or Six-Stranded Braid.

Swedish Almond Braid

Roll dough into a rough rectangle about 1/4-inch thick. Draw two light lines on each rectangle, lengthwise, to divide dough into three equal sections. Spread almond filling down center section, leaving 1 inch of clear space at either end. Cut 1-inch-wide strips from edge of filling to outer edge of dough. Fold ends over, and bring dough strips across the filling on a diagonal, alternating from side to side, like a two-stranded braid.

Cover dough with plastic wrap and a clean towel, and let rise in a warm place until doubled in bulk.

Preheat oven to 375°F. Brush tops of loaves with an egg beaten with 1 tablespoon of water. Bake loaves 25 to 35 minutes, or until a rich, golden brown. Cool on wire racks.

To decorate: Drizzle with thick confectioners' sugar icing (below) and top with sliced almonds.

Confectioners' Sugar Glaze

Mix 1 cup confectioners' sugar with 2 tablespoons liquid (water, milk, a few drops of flavor extract, rum, brandy, grated lemon or orange peel, etc.) If you drizzle glaze on right after pastries come out of the oven, it will spread and create a clear, shiny glaze over the whole surface. For more crunch, sprinkle nuts over this before it hardens.

Poppy Stollen

You will need some Poppy Seed Filling (see recipe below). Roll dough into a rough rectangle about 1/4-inch thick. Spread each with poppy-seed filling, leaving 1 inch of clear space on all sides. Starting at a long side, roll up jelly-roll style. Pinch ends and tuck under.

Starting 1 inch from an end, slice down and completely through the rolled dough lengthwise. Turn the two resulting strands so that the filling faces up, and cross them over each other two to three times. Cover with plastic wrap and a clean towel, and let rise in a warm place until doubled in bulk.

Preheat oven to 375°F. Brush tops of loaves with an egg beaten with 1 tablespoon of water. Bake loaves for 30 to 40 minutes, or until a rich, golden brown. Cool on wire racks.

Six-Stranded Braid

Preheat oven to 375°F. Place on a greased baking sheet, cover with plastic wrap and a clean towel and let rise in a warm place for 30 minutes, or until doubled.

Brush the top of the braid with the egg wash. Bake at 375°F for 25 to 30 minutes, or until done. Remove from pan and cool on wire racks.

Poppy Seed Filling
2 cans poppy seed filling
1 egg, beaten
1 teaspoon cinnamon
2/3 cup walnuts, chopped
2/3 cup candied lemon peel
Combine poppy-seed filling, egg, cinnamon and walnuts in a saucepan over medium heat. Stir constantly to prevent sticking. Heat until mixture is thickened. Remove from heat. Add candied peel and set aside to cool.

Almond Filling
4 egg whites
1 1/4 pounds ground almonds
1 3/4 cups sugar
2 tablespoons King Arthur Unbleached All-Purpose Flour
2 tablespoons butter, melted
few drops vanilla
2 tablespoons milk
Beat egg whites until thick. Slowly add the rest of the filling ingredients except the milk. Add only enough milk to adjust the consistency. Chill in the refrigerator as the dough is being made. This recipe makes enough filling for at least four braids.