Holiday Braid Part 2

See part 1 for ingredients Recipe by: TASTE OF HOME DEC/JAN 1996 In a small bowl, dissolve yeast in milk. In a large bowl, combine flour, salt and lemon peel. Cut in butter until crumbly. add yeast mixture and whole egg; mix well. Stir in cherries, raisins and pecans. Turn onto a floured board; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to

grease top. Cover and let rise in a warm place for 1 hour (dough will not double). Punch dough down; divide into 4 pieces. Roll three pieces into 15" ropes. Braid ropes; place on a greased baking sheet. Divide last portion of dough in half; roll each into a 15" rope. Twist ropes. Press an indentation down the center of braided loaf; place twisted dough in indentation. Cover and let rise until doubled, about 30 minutes. Beat egg yolk and water; brush over loaf. Bake at 350 degrees for 20 minutes. Cover loosely with foil; bake 20-25 minutes more. Cool on a wire rack. Combine sugar

and milk; drizzle over loaf. Decorate with cherries if
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