Holiday Bread by Chuck Stoltz

2 pkg. active dry yeast	1/2 cup warm water (105-1150 F.)
1 1/4 cups buttermilk	2 eggs
6 cups all purpose flour	1/2 cup butter or margarine, softened
1/2 cup granulated sugar	2 tsp. baking powder
2 tsp. salt	1 tsp. vanilla
2 tsp. cinnamon	1/8 tsp. nutmeg
2/3 cup raisins, chopped dates or candied fruit	2/3 cup chopped pecans or English Walnuts

Icing:                                                                                     

1 cup confectioners  sugar.                                     Approx. 1 Tblsp. water or milk & vanilla to taste.

            Grease two baking sheets; or line with parchment paper (preferred). In a large mixing bowl, dissolve yeast in 1/2 cup of warm water with a pinch of sugar. Let the yeast mixture "proof" for 2-3 minutes. Add buttermilk, eggs, 2 1/2 cups of flour, butter or margarine, salt, sugar, cinnamon, nutmeg and vanilla. Blend 1/2 minute on low, scraping the bowl occasionally. Stir in the fruit, nuts and enough remaining flour to make dough easy to handle. (Dough should remain soft and sticky.) Turn dough onto a well floured board; knead 200 turns. Divide the dough into nine (9) equal parts. Roll each part into a strand approximately 14 inches long. Place three (3) strands next to each other and braid. Pinch ends to seal. Transfer the completed braids onto the baking sheets. Cover and let rise in a warm, draft free place for 1 1/2 hours. Preheat oven to 350⁰F. Bake 25 - 30 minutes or until golden brown and the braids sound "hollow" when tapped. Immediately remove the braids to a cooling rack.

            Blend confectioners sugar, vanilla and  1 Tblsp. water or milk to form a soft icing (if icing is too stiff, stir in a few drops of water). Drizzle icing over the braids.

ENJOY!