Christmas Tree Bread
- 2/3 cup milk
- 1/2 cup granulated sugar
- 1 large egg, yolk and white separated
- 3/4 cup (4 ounces) diced dried fruit mix
- 2 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 1/2 teaspoons pumpkin pie spice*
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold, unsalted butter, cut into small pieces
- granulated sugar
* or 3/4 teaspoon ground cinnamon and 3/4 teaspoon ground cloves
- Check to see that one rack is in bottom third of oven and heat oven to 425
- Measure milk in a 2-cup measure. Add sugar and egg yolk, stirring 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 knead 10 times. (If very sticky, let stand 3 or 4 minutes or add
a little more flour.) Cut off about one-fourth 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 for 10 minutes.
- Beat egg white with a fork until broken up. Brush over hot bread, then sprinkle
- Bake for 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