Christmas Wreath Bread

Prep: 30 mins + Rising

Bake: 20 mins + Cooling

Yield: 1 Wreath (16 slices)

BREAD

2 pkgs (1/4 oz each) active dry yeast

1 1/2 cups warm water (110 - 115 degrees)

6 tablespoons butter

1/3 cup nonfat dry milk powder

1/4 cup of sugar

1 egg
3/4 teaspoon salt
4 1/2 to 5 1/2 cups all purpose flour

FILLING

2 tablespoons melted butter
1/2 cup chopped almonds
1 1/2 teaspoons ground cinnamon

TOPPING
1 cup confectioners' sugar
1 tablespoon water
1/4 teaspoon almond extract

DIRECTIONS

1) In a large mixing bowl, dissolve yeast in warm water. Add the butter, milk powder, sugar, egg, salt and 3 cups of flour. Beat on medium speed for 3 mins. Stir in enough remaining flour to form a soft dough (dough will ne sticky).

2) Turn onto a floured surface; knead until smooth and elastic, about 6 - 8 mins. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about an hour.

3) Punch dough down. On a lightly floured surface, roll dough into an 18-in by 12-in rectangle. Brush with melted butter. Sprinkle with chopped almond and cinnamon to 1/2 in of edges. Roll up jelly-roll style, starting with the long side; pinch seam to seal.

4) Place seam side down on a greased baking sheet; pinch ends together to form a ring. With scissors, cut.from outside edge to 2/3 of the way towards the center of ring at 1 in intervals. Seperate strips slightly; twist to allow filling to show. Cover.and let rise until doubled, about 45 mins.

5) Bake at 375F for 20 to 25 mins or until golden. Combine confectioners' sugar, water and almond extract; drizzle over warm bread.