George Washington Birthday Bread
Yield: makes 1 tree - 12 servings
2-1/2 cups all-purpose flour
1/4 cup sugar
1 envelope (1/4 ounce) or 2 1/4 teaspoons FLEISCHMANN'S RapidRise Yeast
1/2 teaspoon salt
1/4 cup water
1/4 cup milk
2 tablespoons butter or margarine
1 large egg
1/2 teaspoon vanilla extract
1/2 cup cherry preserves
Egg Glaze (recipe below)
Almond Glaze (recipe below)
1/4 cup sliced almonds
Red and/or green glace cherries, quartered
In a large bowl, combine 3/4 cup flour, sugar, undissolved yeast, and salt. Heat
water, milk, and butter until very warm (120 to 130 F). Gradually add to dry
ingredients. Beat 2 minutes at medium speed of electric mixer, scraping bowl
occasionally. Add egg, vanilla, and 1 cup flour. Beat 2 minutes at high speed.
Stir in enough remaining flour to make a soft dough. Knead on lightly floured
surface until smooth and elastic, about 8 to 10 minutes. Cover and let rest 10
minutes. Cut 1/4 portion from dough; shape into a trunk of a tree. Place on
bottom center of a large baking sheet lined with parchment paper. Roll remaining
dough to 12 x 12-inch square. Spread cherry preserves evenly over dough to
within 1/2-inch of edges. Fold dough in half; do not seal ends.
Cut into 12 (1-inch) strips using a knife or a dough wheel, twist each strip 3
to 4 times. Attach folded ends of strips to the top of trunk, forming a
semi-circle. Split unsealed ends of each twist with a knife. Cover; let rise in
warm, draft-free place until doubled in size, about 45 minutes. Brush with Egg
Glaze. Bake at 350?F for 20 minutes or until done. Remove from sheet; cool on
wire rack. Drizzle with Almond Glaze; decorate with red and/or green glace
cherries and sliced almonds.
Egg Glaze In a small bowl, combine 1 egg white and 1 tablespoon water. Stir to
blend well.
Almond Glaze Combine 1/2 cup powdered sugar, sifted and 2 to 3 teaspoons milk.
Add 1/2 teaspoon almond extract. Stir until smooth.