Mincemeat-Filled Braid

• 1 package (1/4 ounce) active dry yeast
• 1 cup warm water (110u0b0 to 115u0b0)
• 1 large egg
• 1/4 cup butter, softened
• 1/4 cup sugar
• 3 tablespoons buttermilk blend powder
• 1 teaspoon salt
• 1/4 teaspoon baking soda
• 3 to 3-1/2 cups bread flour
• 1 package (9 ounces) condensed mincemeat
• 1 cup water
• 1/3 cup confectioners' sugar
• 2 teaspoons water
• 1/8 teaspoon almond extract

1. Dissolve yeast in warm water. In a large bowl, combine next six ingredients, yeast mixture and 1-1/2 cups flour; beat on medium speed 2 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, 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. Meanwhile, for filling, crumble mincemeat in a small saucepan; add water. Bring to a boil. Reduce heat; cook over medium-low heat until thickened, 20-25 minutes. Set aside; cool.
4. Punch down dough. Turn onto a lightly floured surface; divide into thirds. Roll each into a 14x4-in. rectangle. Spread a third of the filling down the center of each strip; bring the sides of each strip together over filling. Pinch seams to seal. Place strips, seam side down, on a greased
5. and braid. Pinch ends to seal; tuck under. Cover and let rise in a warm place until doubled, about 1 hour.
6. Preheat oven to 350u0b0. Bake until golden brown, 20-25 minutes. Remove from pan to a wire rack to cool.
7. Combine icing ingredients; drizzle over braid.

active dry yeast, warm water, egg, butter, sugar, buttermilk, salt, baking soda, bread flour, condensed mincemeat, water, sugar, water, almond

Taken from www.tasteofhome.com/recipes/mincemeat-filled-braid/ (may not work)