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Christmas Tree Bread


Containing candied fruit and topped off with frosting, this bread is perfect as a small snack after dinner.







Trans-fat Free, High Fiber


½ cup butter
or margarine
½ cup sugar
2 teaspoons salt
2 cups milk
2 each yeast, active dry
active dry yeast, envelopes
½ cup water
warm, (110-115 degrees F)
2 large eggs
lightly beaten
8 cups all-purpose flour
1 x candied cherries
red and green, drained
1 each frosting
3/4 oz tube, white decorator
1 ½ cup light corn syrup
1 ½ cup candied fruit
chopped mixed
1 ½ cup almonds
½ cup light corn syrup
½ cup apricot preserves (jam)


In large bowl with mixer at medium speed, beat margarine, sugar and salt.

Add milk, beating until margarine is melted. Sprinkle yeast over water, stir until dissolved. Add to margarine mixture with eggs. With mixer at low speed add 4 cups of the flour, 1 cup at a time, beating until well mixed.

Stir in remaining flour with wooden spoon. On lightly floured surface knead 8 to 10 minutes or until smooth and elastic. Place dough in greased bowl; turn to grease top. Cover with towel; let rise in warm place 2 hours or until doubled in bulk. Punch down dough; form into ball; cut into quarters. Set 2 quarters aside; cover with towel. Use reserved quarters to make two Fruit Nut Loaves. (Instructions at end of this recipe.) On lightly floured surface roll out one quarter into rectangle 15x12 inches. Cut into 2 triangles each with a base of 10 inches, a height of 12 inches and 15 inch sides. Place one triangle on large greased cookie sheet. Reshape into triangle if necessary. Spread 1 cup of Fruit Nut Filling over dough on cookie sheet to within ½ inch of edge; moisten edges with water. Place second dough triangle over fruit filled one pressing to seal edges. Roll out second quarter of dough to ½ inch thickness. With 2½ inch doughnut cutter cut 17 circles; remove centers. Overlap cut circles on tree triangle. Roll out scraps of dough to ½ inch thickness; cut one 2 inch square. Place on center of base of triangle to form trunk of tree. Cut one 3 inch star; place on top of tree. Cover; allow to rise in warm place 1 hour or until almost doubled in bulk. Bake in 350℉ (180℃) oven 35 minutes or until golden brown. Remove from oven. Place cherries in center of circles. While warm, brush lightly with glaze. Decorate tree with decorator frosting. Makes one tree and 2 loaves.

Fruit-Nut Filling: In small saucepan stir together all ingredients. Stirring constantly, bring to boil over medium heat and boil 1 minute. Cool.

Apricot Glaze: In small saucepan stir together the corn syrup and preserves. Stirring constantly, bring to boil over medium heat and boil 1 minute.

Fruit Nut Loaves: Grease two 2½ x 2½ x 3-inch loaf pans. Roll out each quarter of reserved dough into 15 by 9-inch rectangle. Spread 1 cup of Fruit Nut Filling over each rectangle of dough to within ½ inch of edge, roll each rectangle up from short side. Press ends to seal; fold ends under; place seam side down into prepared pan. Cover; let rise about 1 hour or until doubled. Bake in 350℉ (180℃) oven 40 to 45 minutes or until bread sounds hollow when tapped. Remove from oven. While still warm, brush with Apricot Glaze.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 1376g (48.5 oz)
Amount per Serving
Calories 398022% of calories from fat
 % Daily Value *
Total Fat 96g 148%
Saturated Fat 37g 186%
Trans Fat 0g
Cholesterol 353mg 118%
Sodium 3079mg 128%
Total Carbohydrate 240g 240%
Dietary Fiber 22g 87%
Sugars g
Protein 162g
Vitamin A 43% Vitamin C 1%
Calcium 62% Iron 151%
* based on a 2,000 calorie diet How is this calculated?


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