Holiday ribbon bread

Yield: 1 Servings

Measure Ingredient
1 pack Active dry Yeast
¼ cup Water, heated to 115 degrees
3½ cup Flour (up to 4)
¼ cup Sugar
2 teaspoons Salt
½ cup Milk at room temp
2 tablespoons Butter at room temp
2 \N Eggs at room temp
1 tablespoon Butter, melted
½ cup Raisins
1 \N Brown paper strip, 15 x 1-1/2 inches
1 \N Brown paper strip, 20 x 1-1/2 inches
\N \N Paper clips

This is a dazzler. It's a loaf of bread that looks like a gift. You shape it before baking and it comes out... well read on. Ingredients: Makes one really neat loaf of bread

Method: Grease cookie sheet. Dissolve yeast in warm water in a large bowl, then add 1 cup flour, sugar, salt, milk, 2 tablespoons butter, eggs, mixing well. Stir or mix in additional 2 cups flour and raisins until dough pulls cleanly away from sides of bowl. On floured surface, knead in ½ to 1 cup flour until dough is smooth, about 5 minutes. Place dough in greased bowl; cover and let rise until doubled in size. Punch down dough. On lightly floured surface, shape into 8 x 5-inch rectangle. Put paper strips on greased cookie sheet in a cross or "X," brush with melted butter. Put dough over paper strips and wrap strips loosely around dough (you should be able to fit your fingers under strips); trim excess paper and clip. Cover; let rise in warm place until doubled in size. Heat oven to 350. Bake for 35 to 45minutes or until golden brown. Cool on wire rack. You might want to wrap the bread in some of that colored plastic wrap that makes our holidays so festive, then tie it with ribbons in the interesting grooves we've shaped into the bread. As Carla says, "cool." Posted to FOODWINE Digest 26 Feb 97 by Bob Pastorio <pastorio@...> on Feb 27, 1997.

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