Ingredients
4 to 4-1/2 cups all-purpose flour1/2 cup sugar1 package (1/4 ounce) active dry yeast1 teaspoon salt1 cup 2% milk3 tablespoons butter3 large eggs3 tablespoons orange juice1-1/2 teaspoons grated orange zestGLAZE:1-1/2 cups confectioners’ sugar2 to 3 tablespoons orange juice1/2 teaspoon grated orange zest1/4 cup dried cranberries
Preparation
In a large bowl, combine 2 cups flour, sugar, yeast and salt. In a small saucepan, heat milk and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add the eggs, orange juice and zest; beat until blended. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide dough into thirds. Shape each into a 30-in. rope. Braid the ropes; shape into a wreath and pinch ends to seal. Place on a greased baking sheet. Cover and let rise in a warm place until doubled, about 30 minutes.
Bake at 350° for 25-30 minutes or until golden brown. Remove from pan to a wire rack to cool.
In a small bowl, combine the confectioners’ sugar, orange juice and zest; drizzle over bread. Sprinkle with cranberries.
