Ingredients
--- 4 to 4-1/2 cups bread flour
--- 1/2 cup Imperial Sugar® / Dixie Crystals® Granulated Sugar
--- 2 packages (1/4 ounce each) active dry yeast
--- 1-1/2 teaspoons salt
--- 1/2 cup milk
--- 1/4 cup water
--- 1/4 cup butter, cubed
--- 2 eggs
--- 2 raisins
--- 2 egg yolks
--- 2 to 3 drops red food coloring
●► Directions
--- In a large bowl, combine 2 cups flour, sugar, yeast and salt. In a small saucepan, heat the milk, water and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Beat in the eggs until smooth. Stir in enough remaining flour to form a stiff dough.
--- Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
--- Punch dough down. Turn onto a lightly floured surface; divide into two portions, one slightly larger than the other.
--- Shape the larger portion into an elongated triangle with rounded corners for Santa's head and hat.
--- Divide the smaller portion in half. Shape and flatten one half into a beard. Using scissors or a pizza cutter, cut into strips to within 1 in. of top. Position on Santa's face; twist and curl strips if desired.
--- Use the remaining dough for the mustache, nose, hat pom-pom and brim. Shape a portion of dough into a mustache; flatten and cut the ends into small strips with scissors. Place above beard. Place a small ball above mustache for nose. Fold tip of hat over and add another ball for pom-pom. Roll out a narrow piece of dough to create a hat brim; position under hat.
--- With a scissors, cut two slits for eyes; insert raisins into slits. In separate small bowls, beat egg each yolk. Add red food coloring to one yolk; carefully brush over hat, nose and cheeks. Brush plain yolk over remaining dough.
--- Cover loosely with foil. Bake at 350° for 15 minutes. Uncover; bake 10-12 minutes longer or until golden brown. Cool on a wire rack. Yield: 1 loaf.
Text Copyright by : tasteofhome
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