Vanocka (Van-otch-kah)
(Christmas Braid)

Beautifully shaped and scrumptious, Vanocka is one of the world’s great breads.  It is traditionally shaped with a four-strand braid, followed with a three-strand braid and topped with a single twist.  These directions make it easy yet the braid is of centerpiece status.

Ingredients	2 lb. loaf
Evaporated Milk	1/2 cup
Water	1/3 cup
Butter	1/2 cup
Eggs, large, room temperature	2
Sugar	1/4 cup
Salt	1 teaspoon
Lemon rind, grated	2 teaspoons
All-purpose flour	4 cups
RED STAR® Active Dry Yeast	1 tablespoon
Golden raisins	1/3 cup
Candied fruit, chopped	1/3 cup
Almonds, chopped	1/3 cup
Glaze and Topping
Egg	1
Water	1 tablespoon
Almonds, blanched, whole	2 tablespoons

Bread Machine Method
Place room temperature ingredients, except golden raisins, candied fruit and chopped almonds, in pan in order listed.  Select DOUGH setting.  Do not use delay feature.  Add golden raisins, candied fruit and chopped almonds 5 minutes before the end of last kneading cycle.  Remove dough from pan.  Continue with Shaping, Rising and Baking directions.
 
Traditional Method
Combine yeast, 2 cups flour, lemon rind, salt, and sugar in a large bowl.  Heat evaporated milk, water and butter to120º-130ºF.  Butter does not need to melt.  Combine dry mixture and liquids in mixing bowl at low speed.  Beat 2 to 3 minutes on medium speed.  Add eggs; beat 1 minute.  By hand, stir in enough remaining flour to make firm dough.  Knead on lightly floured surface 5 to 7 minutes. until smooth and elastic. Place dough in lightly oiled bowl; turn to grease top.  Cover; let rise until dough tests ripe, about 40 minutes. Turn dough onto lightly floured surface; punch down to remove air bubbles.  Press flat on work surface.  Spread candied fruit and raisins across dough.  Fold dough; knead in fruits to distribute evenly throughout.
 
Shaping, Rising and Baking
Divide into 4 parts.  Cover; allow dough to relax 10 minutes.  Shape 3 sections into 12-inch ropes.  On greased baking sheet, braid loosely from middle of braid to the ends.  Pinch ends to seal.  Form deep channel in braid by pressing down with side of hand.  Combine egg and water for glaze; brush in channel.  Divide remaining dough in half.  Shape into 10-inch ropes.  Twist together; pinch ends to seal.  Place in channel on top of braid, pressing down to seal twist onto braid.  
 
Cover; let rise in a warm place until indentation remains after touching, about 30 to 45 minutes.  Gently brush entire loaf with glaze; sprinkle with whole almonds.  Bake in preheated 350ºF oven 40 to 45 minutes, until golden brown.  Cool on a rack.