1/4 c. warm water (110-115 degrees)
1 pkg. active dry yeast
3/4 c. lukewarm milk (scald and cool to lukewarm)
1/4 c. sugar
1 tsp. salt
1/4 c. soft shortening
3 1/2 to 3 3/4 c. flour

In bowl, dissolve yeast in warm water. Add milk, sugar, salt, egg, and shortening to half of flour. Mix with spoon until smooth. Add enough of remaining flour to handle easily. Turn onto lightly floured board and knead until smooth, about 5 minutes.

Round up in greased bowl, bring greased side up. Cover with cloth and let rise in warm place (85 degrees) until double, about 1 1/2 hours. If kitchen is cool, place dough on a rack over a bowl of not water and cover completely with a towel. Punch down. Let rise again until almost double, about 30 minutes.

Divide dough in two. Form each into 17 (1 1/2 inch balls). Arrange on slightly greased baking sheet in a 5, 4, 3, 2, 1 pattern with 2 balls rolled together for trunk. Let rise until double, 20-30 minutes. Heat oven to 350 degrees and bake 15-20 minutes or until golden brown. Decorate with white icing, candied fruits and decorating candies. Makes 2 large trees.

QUICK WHITE ICING:

Sift a little confectioners sugar into a bowl. Moisten with cream or milk to spreading consistency. Add flavoring. Spread over slightly warm bread.

I prefer to butter top of bread when I take from the oven and then sprinkle with red and green colored sugar.