Fruit Wreath

Very pretty on your holiday breakfast or brunch table.

• Ready In: 2 hrs 30 mins
• Serves: 18

Ingredients

• 1 1⁄4 cups milk
• 2  teaspoons honey
• 1  teaspoon dry yeast
• 3  teaspoons butter or 3  teaspoons margarine
• 3 1⁄2 cups whole wheat flour
• 2  teaspoons butter or 2  teaspoons margarine, melted
• 2 1⁄2 cups  mixed dried fruit, chopped into bits

Directions

1. Butter a med size bowl.
2. Heat together milk and honey in a small pan until very warm (about 110 degrees).
3. Pour 1/2 of the warmed liquid into a small bowl.
4. Mix in yeast and set aside until it bubbles (about 10 minutes).
5. Add 3 T. butter to remaining milk and stir over a low heat just until butter is melted.
6. Pour into a large bowl.
7. Mixed together 2 cups of sifted flour, the yeast mixture and the milk/butter mixture and beat for 1 minute.
8. Work as much of the remaining flour into the dough as it will take.
9. Knead dough in a food processor until a ball forms or by hand for 8 to 10 minutes.
10. Roll dough into a ball.
11. Place into buttered bowl, turning to coat all sides.
12. Cover with a towel and let rise in a warm place for 45 minutes.
13. Butter a large baking sheet.
14. Punch dough down on a lightly floured surface.
15. Roll into an 18x9 inch rectangle.
16. Brush with melted butter.
17. Spread fruit bits on to dough all the way to the ends at top and bottom, but leave a 1 inch margin on each side.
18. Roll up length wise, jelly roll style.
19. Form into a circle, joining ends together by moistening with a little water.
20. Place on prepared cooking sheet.
21. With sharp scissors, cut the wreath 3/4 of the way across and 1 inch apart all around the wreath.
22. Twist each piece and lay it on its side so the fruit is showing.
23. Cover and let rise for about 30 minutes or until doubled.
24. Preheat oven to 350 degrees.
25. Bake on middle shelf for 25 to 30 minutes or until golden brown.