Braided Fruit Bread
3 1/2 to 4 cups of flour
1 package (1/4 ounce) of active dry yeast
1/3 cup of sugar
1/4 teaspoon of salt
3/4 cup of sour cream, at room temperature
1/2 cup of milk, lukewarm
1/3 cup of margarine, melted and cooled to lukewarm
1 teaspoon of vanilla
4 slices of canned pineapple, diced
1 cup of raisins
1/2 cup of flaked almonds
Into a large bowl, sift flour. Sprinkle with yeast and mix well. Blend in sugar, salt, sour cream, milk, margarine, and vanilla. Add flour if the dough is sticky, but dough must remain moderately soft. Place dough on lightly floured board and knead until smooth. Place dough in a greased bowl; turn once to grease lightly. Cover bowl and let dough rise 1 1/2 hours, or until doubled in bulk. Punch down dough. Divide into 3 equal portions. Knead pineapple into one portion, adding more flour only if needed. Knead raisins into a second portion, and almonds into the remaining portion. Shape each third into a 14-inch long roll. Braid the rolls together and place on greased 10 X 15-inch cookie sheet. Cover and let rise for 45 minutes, or until doubled in bulk. Brush the braid with water and bake in a preheated 375ºF. oven for 35 minutes, or until golden brown and bottom sounds hollow when tatted. Brush bread with water, remove from pan, and cool on wire rack. Makes 1 braid.
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