Christmas Wreath Bread

• 2 packages (1/4 ounce each) active dry yeast
• 1-1/2 cups warm water (110u0b0 to 115u0b0)
• 6 tablespoons butter
• 1/3 cup nonfat dry milk powder
• 1/4 cup sugar
• 1 large egg
• 3/4 teaspoon salt
• 4-1/2 to 5-1/2 cups all-purpose flour
• 2 tablespoons butter, melted
• 1/2 cup chopped almonds
• 1-1/2 teaspoons ground cinnamon
• 1 cup confectioners' sugar
• 1 tablespoon water
• 1/4 teaspoon almond extract

1. In a large bowl, dissolve yeast in warm water. Add the butter, milk powder, sugar, egg, salt and 3 cups flour. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky).
2. Turn onto a floured surface; knead until smooth and elastic, about 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.
3. Punch dough down. On a lightly floured surface, roll dough into an 18x12-in. rectangle. Brush with melted butter. Sprinkle with chopped almonds and cinnamon to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal.
4. Place seam side down on a greased
5. ; pinch ends together to form a ring. With scissors, cut from outside edge to two-thirds of the way toward center of ring at 1-in. intervals. Separate strips slightly; twist to allow filling to show. Cover and let rise until doubled, about 45 minutes.
6. Bake at 375u0b0 for 20-25 minutes or until golden brown. Combine confectioners' sugar, water and extract; drizzle over warm bread.

active dry yeast, water, butter, nonfat dry milk powder, sugar, egg, salt, flour, butter, almonds, ground cinnamon, sugar, water, almond extract

Taken from www.tasteofhome.com/recipes/christmas-wreath-bread/ (may not work)