1 cup milk
1/3 cup water
1/3 cup margarine or butter, cut up
4-2/3 cups bread flour
1/3 cup sugar
1 teaspoon salt
1-1/4 teaspoons active dry yeast or bread machine yeast
1-1/3 cups dried tart cherries
2/3 cup sugar
2 tablespoons bread flour
1-1/2 teaspoons ground cinnamon
1/4 cup margarine or butter
1 cup sifted powdered sugar
1/2 teaspoon vanilla
Halved candied red and green cherries
Add the first 9 ingredients to the bread machine pan according to
the manufacturer's directions. Select the dough cycle. When cycle is
complete, remove dough from machine. Punch down. Cover and let rest
for 10 minutes.
Meanwhile, for filling, in a bowl combine the 2/3 cup sugar, 2
tablespoons bread flour, and 1-1/2 teaspoons cinnamon. With a pastry
blender, cut in 1/4 cup margarine or butter until crumbly. Set
Divide the dough into thirds. On a lightly floured surface, roll
each portion into a 12x6-inch rectangle. Sprinkle the rectangle with
one-third of the filling, then fold in half to make a 12x3-inch
rectangle. Cut into twelve 3x1-inch strips. Twist the strips.
Arrange twisted strips on a greased large baking sheet to form a
tree shape. Use 10 strips for the lower branches, placing cut ends
toward the center, and one strip for the base. Cut remaining strip
in half; use for top branches.
Repeat with remaining dough, forming two more tree shapes on baking
sheets. Cover; let rise in a warm place about 30 minutes or until
Bake in a 375 degree F oven for 12 to 15 minutes or until golden
brown. Remove from baking sheets; cool on wire racks.
In a small bowl stir together powdered sugar and vanilla. Stir in
enough milk (3 to 4 teaspoons) to make a glaze of drizzling
consistency. Drizzle over breads. Garnish with cherries.