Christmas Morning Lucia Bread

2 Tbsp yeast

1 1/3 cups warm water

½ cup sugar

½ cup shortening or margarine melted and cooled

1 ½ tsp salt

5 to 5 1/3 cups sifted flour

¼ c powdered milk

2 eggs

½ tsp ground Cardamom  (This is expensive and I keep it in my freezer from year to year.)

Soften yeast in water.  Combine shortening, sugar and salt; cool to lukewarm.  Stir in 2 cups of flour; beat vigorously.  Add eggs; beat well.  Stir in softened yeast, cardamom and enough flour to make a soft dough.  Knead till smooth and elastic, about 8 to 10 minutes (5 or 6 in bread mixer).  Place dough in lightly greased bowl; turning once to grease the surface.  Cover; let rise in a warm place till doubled.  Punch down.  Divide dough in half; cover and let rest 10 minutes.  Divide each half into thirds.  Roll each third into a 20 inch strand.  Place a greased juice glass in center of baking tray and brain the 3 strands around it, seal ends together to form a continuous braid.  Remove the glass, cover and let rise in warm place until double.  About 1 hour.

Bake 350 degrees for 25 minutes until golden.

Remove to cooling rack.  While wreath is still warm brush with glaze:

2 cups confectioners’ sugar

add just enough milk or cream and 1 tsp vanilla to make of spreading consistency.

Decorate with walnut halves, red and green candied cherries if you wish.  Or sprinkle with red or green colored sugar.

From Grandma Call:

I read this recipe in the Better Homes and Gardens November 1982 magazine.  Since my Grandmother Henderson came to America from Sweden when she was 12 years old I wanted to try it.  It has been a family tradition ever since.

Makes two braids; one to eat and one to give away.  I usually double this recipe and use my Bosch bread mixer.  This will make 4 large braids or you can divide the dough so as to make smaller braids.  You can actually get 8 small braids out of the double batch.  They are still a good size for giving.  The perfect Visiting Teacher-Home Teacher gift.

I have also made this at Easter and decorate it with jelly beans.

Danielle's memories: 
Every Christmas morning Mom would slice each of us a piece of Christmas bread from Grandma Call.  Eating that bread was as much of a ritual as opening stockings or presents.  I am excited to make it for my family this Christmas.

Orange Bowknots

Orange Bowknots

2 pkg dry yeast

2 ½ cups warm water

2/3 cup sugar

1 Tbsp salt

2 eggs beaten

½ cup orange juice

3 T grated orange peel

2 cubes melted margarine, cool

¼ cup powdered milk

10-12 cups flour.

Sprinkle yeast over warm water, sprinkle 1/3 cup sugar over top and allow to bubble.  When bubbling add 1/3 cup sugar and 1 T salt.  Add melted margarine powdered mile and 6 cups flour.  Mix to form gluten.  Add orange juice, grated orange peel, eggs and enough flour to pull away from bowl.  Knead until dough blisters.  Let rise until double. Divide dough in 3rds or 4ths.  Roll each piece in rectangle 5”wide.  Slice ¾” wide down length of dough.  Dip each strip in melted margarine, tie into half granny knot and place on pan.  Let rise until double about 50 min.  Bake at 400 degrees 12-15 min.  Cool on rack and glaze with:

Orange Glaze:               1 T grated orange peel

                                    4 tbs orange juice

                                    2 cups powdered sugar

Makes 48, they are so good you can’t eat just one. !!!

Adapted from Better Homes and Gardens Cook Book
Every special holiday - Christmas, Easter, or Thanksgiving, I look forward to Grandma Call's delicious Orange bowknots.  These rolls are an excuse to eat dessert with our dinner.  Grandma makes dozens of these rolls and we eat as many as we can.  I've always wanted the recipe to make them for myself, but for the sake of eating healthfully, I will have to keep up the tradition of making them for special occasions.  Thanks Grandma for sharing your delicious recipe with us!