Wreath, snowflake, Christmas tree

Sunset, Dec, 1985

Two easy techniques--cut and slash--bring holiday designs to a simple sweet bread. You divide dough, forming each half into a round or triangle. With a knife, shape each into a snowflake, wreath, or tree. After the dough shapes rise, brush them with egg, and decorative touches with a single-edge razor blade, then bake.

Cut-and-Slash Loaves 1 package active dry yeast 1/4 cup warm water (110[deg.]) 3/4 cup warm milk (110[deg.]) 1/2 cup (1/4 lb.) butter of margarine, melted 1/2 cup sugar 1/2 teaspoon salt 1 teaspoon grated lemon peel 3 large eggs 4-1/4 to 4-1/2 cups all-purpose flour

In a large bowl, sprinkle yeast over warm water; let stand to soften, about 5 minutes. Mix in milk, butter, sugar, salt, lemon peel, 2 eggs, and 2 cups of flour; stir. With a dough hook or spoon, beat until smooth. Stir in 2-1/4 cups of flour.

To use a dough hook, mix until dough pulls from bowl sides and feels only slightly sticky; add more flour if needed. Cover.

To mix by hand, scrape dough onto a floured board and knead until smooth and satiny, 10 to 15 minutes. Add flour if dough sticks. Place dough in a greased bowl; turn over to grease top. Cover. to 1-1/2 hours.

Punch dough down; knead briefly to release air. Divide dough in half. Cut each portion to shape (directions follow). Lightly cover with plastic wrap and let rise in a warm place until almost doubled, 30 to 45 minutes. Beat remaining egg. Brush dough with egg; slash as directed. Bake in 350[deg.] oven until browned, 25 to 30 minutes. Cool on racks. Serve warm or cool. To store, wrap and freeze. Reheat thawed loaf, lightly covered with foil, in a 350[deg.] oven until warm, 7 to 10 minutes. Makes 2 loaves.

Snowflake. Form 1 portion of dough into a ball. Place in center of a greased 10- by 15-inch baking sheet. Press dough into a flat 8-inch round. Make four equidistant 3-inch cuts toward center.

Apply egg. Using a razor blade, make a 3-inch slash down the center of each quarter, then cut three 1-1/2- to 2-inch slashes down each side of each center slash.

Wreath. Press 1 portion of dough into a round as described for snowflake. Poke a hole in center and pull equally from each side of hole to make a 2-inch opening in center; keep dough an even 3/4-inch thickness as you work. Cut 2- to 2-1/2-inch slanting cuts in from edge, spacing them about 3 inches apart (see picture).

Apply egg. Uisng a razor blade, cut a 3-inch slash down center of each leaf.

Tree. On a greased 10- by 15-inch baking sheet, form 1 portion of dough into a flat triangle with a 6-inch base and 9-inch sides. Make 2-1/2- to 3-1/2-inch slanting cuts along the sides, spacing them about 3 inches apart (see picture).

Apply egg. Using a razor blade, slash down triangle's center and cut a 2- to 3-inch-long slash down each branch.