Looking for something special to make

this Christmas? Try this bread recipe,

shaped to resemble Jesus in swaddling clothes.

Holiday Bambino Bread

2 cups lukewarm milk

2 packages active dry yeast

1/4 cup sugar

1 beaten egg

1/4 cup (1/2 stick) butter, melted

2 teaspoons salt

5 3/4 to 6 1/2 cups of all-purpose flour

1. In a medium-sized bowl, sprinkle yeast over milk and stir to dissolve. Let stand for 5 minutes to develop.

2. Add in sugar, egg, butter, and salt and mix well. One cup at a time, add 5 cups of flour and beat thoroughly after each addition until flour is incorporated. Add enough of remaining flour to make a soft dough that is slightly sticky.

3. Turn out onto a lightly floured surface and knead, adding small amounts of flour as necessary to keep dough manageable. Knead for 6 to 8 minutes, until dough is smooth and satiny.

4. Lightly oil the surface of the dough and place it back into rinsed bowl and cover with a clean, dry towel. Allow to rinse in a warm place free from drafts until doubled, about 60 minutes.

5. Punch dough down and divide in half (one for each bread).

6. Roll each half of the dough into a rope about 24 inches long, and form the braid.

7. Place on a lightly greased baking sheet; cover with a clean, dry towel and let rise for 30 minutes or until doubled.

8. Bake at 350F for 25 to 30 minutes.

Recipe courtesy of Father Dominic Garramone, O.S.B. Father Dominic is a Benedictine priest at Saint Bede Abbey in Peru, Illinois. His latest book is 'Tis The Season To Be Baking (Reedy Press).

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