Recipe - Quick Christmas Tree Bread

2/3 cup Milk
One half cup Granulated sugar
1 lg Egg, yolk and white
separated
Three fourths cup (4 ounces) minced dried fruit
mix (or make your own,
mixing raisins, currants,
snipped dried apricots,
apples, pruneswhatever's
on hand)
2 One half cup Allpurpose flour
1 tablespoon Baking powder
1 One half teaspoon Pumpkin pie spice or ground
cinnamon, or Three fourths teaspoon
ground cinnamon, and 3/4
teaspoon ground cloves or
ground a
One half teaspoon Salt
8 tablespoon (1 stick) cold, unsalted
butter, cut into small
pieces
Granulated sugar or homemade
vanilla pearl

Check to see that one rack is in bottom third of oven and heat oven to 425
degrees F.

Measure milk in a 2cup measure, add sugar and egg yolk, stir to mix well.
Stir in dried fruit. Let stand until ready to use.

Put flour, baking powder, spice, and salt into a large bowl, stir to mix
well. Add butter and cut in with pastry blender or rub in with fingers,
until mixture looks like fine granules.

Stir milk mixture and pour over flour mixture. Stir with a fork until a
soft dough forms. Turn out dough onto a lightly floured surface and give 10
kneads. (If very sticky, let stand 3 or 4 minutes or add a little more
flour.) Cut off about onefourth of the dough. Put remaining dough on an
ungreased cookie sheet at least 16 inches long. Using both rolling pin and
fingers, pat and roll dough into a flat triangle about 12 inches long and 9
inches wide across the bottom. With scissors, make about ten diagonal cuts
down each long side of the triangle, cutting to within about 1 inch of the
center.

Shape a small piece of reserved dough into a trunk at bottom of tree and
remaining dough into a "pot." Dough may now be covered with plastic wrap
and refrigerated for a couple of hours or frozen for up to 2 weeks.

Bake tree 10 minutes. Beat egg white with a fork until broken up. Brush
over hot bread, sprinkle with sugar. Bake 5 to 8 minutes longer, until
light brown. With two spatulas, carefully transfer tree to a wire rack. If
possible, cool at least 2 hours before serving. Let guests break off small
pieces.

Yield: 10 to 12 small servings
Posted to MCRecipe Digest V1 #360

Recipe by: COOKING LIVE SHOW #CL8772

From: "Angele and Jon Freeman" jfreeman@netusa1.net

Date: Mon, 30 Dec 1996 16:53:35 0500