(NAPSA)—Few things can make a holiday table more festive than serving a holiday bread. A Fruit and Nut Holiday Bread helps make a holiday buffet extraordinary. The bread is rich in eggs, milk and butter. Wreath- shaped or made in a loaf, it cap- tures the season’s flavors with candied fruit, white raisins and chopped almonds. A key ingredient is the flavor developed by the yeast action. SAF Perfect Rise Yeast lives up to its name by giving lift and flavor to any dough. Fruit and Nut Holiday Bread *4 cup milk 2 large eggs ‘4 cup butter 14 cup sugar 1 teaspoonsalt 1 teaspoon grated lemon rind 4 cups bread flour 1 tablespoon SAF Perfect Rise Yeast ‘4 cup candied mixedfruit 2 tablespoons white raisins ‘4 cup almonds, chopped Bread Machine Method Have milk at 80F. and all other ingredients at room temperature. Place first 8 ingredients in pan in the orderlisted. Select Dough cycle or Sweet/ Fruit and Nut cycle and medi- um/normal crust. Do not use the delay timer. Add fruit and nuts at the signal or 5 minutes before the end of the second kneadcycle. Traditional Method Combine yeast, 1 cup flour, sugar and salt. Combine milk and butter; heat to 120 to 130F. (Butter does not need to melt.) Combine dry mixture and warmedliquids in mixing bowl on low speed. Beat 2 to 3 minutes on medium speed. Add eggs; beat 1 minute. By hand, stir in enough remaining flour to makea soft dough. Studded with glistening, colorful fruit, this Fruit and Nut Holiday Bread can be a festive, aromatic addition to the holiday table. Knead on floured surface remove pan; cool. If desired, nuts and continue kneading until they are evenly distributed and dough is smooth and Frosting (see below) and garnish with additional candied about 3 minutes; add fruit and elastic, about 5 minutes. Use additional flour if necessary. Rising, Shaping and Baking Place dough in lightly oiled bowl; turn to grease top. Cover; let rise until dough does not spring back after pressing fin- drizzle with Powdered Sugar fruit and nuts. Powdered Sugar Frosting 1 cup powdered sugar 2 tablespoons water ' teaspoon almond extract gers about % inch into dough. Turn dough ontolightly floured Combine ingredients in small mixing bowl, beating until smooth. ter of circle. Press dough into greased Bundt or tube pan. Cover; let rise until indentation remainsafter lightly touching. A free brochurefilled with SAF Yeast recipes and baking help is available by writing to: Lesaffre Yeast Corporation, P.O. Box 737, 40 to 45 minutes. Let sit 10 minutes in pan. Invert onto rack; tion, visit www.safyeast.com. surface. Roll or pat into a 10inch circle. Poke a hole in cen- Bake in preheated 350F. oven Milwaukee, WI 53201. For addi- tional recipes and baking informa-
