I know this recipe is in here, but I have revised it to put into the BBD #15: Festive Breads by http://annarasaessenceoffood.blogspot.com. I am glad I added the walnuts as I think it makes a better tasting bread. Here is the recipe!
Glenda’s Christmas Bread
Sprinkle these two ingredients in a large bowl and let proof for 5 minutes:
1 package of yeast
¼ cup warm water (105˚)
Slowly start adding the following ingredients and stir as you go:
1 ½ cups sourdough starter – freshly fed
1/3 cup sugar
½ cup butter, melted and cooled
1 teaspoon salt
3/4 cup pomegranate juice (I used POM® brand)
1 cup whole-wheat flour or whole spelt flour
1 cup shredded zucchini
1 cup dried cranberries
1 cup walnuts - chopped
Now start adding the flour:
5 cups bread flour (up to a cup more for dusting and kneading)
Pour this out from bowl onto flour dusted counter top or table and knead for about 5-10 minutes, adding a little flour at a time until the dough is not sticky to the touch.
Grease a large bowl with a little oil and put the dough into this bowl. Cover and let rise about 1-1 /2 hours, free from drafts.
Take dough out of bowl onto lightly flour dusted counter top or table and start to form the dough into the shape you want, a tree, a wreath or can put into*2 large loaf pans. Cover and let rise about 1 hour.
Bake in preheated oven, 350˚ for 40-45 minutes or until golden brown and surface springs back when touched with your fingers.
Made 1 tree and 1 wreath, can use loaf pans, makes *2-3 loaves (depending on your size pan). Decorate as you wish. The other main difference between this bread and the one on Nov 21, is that I didn't had red food coloring, so when baked this just looks as if it is all wheat bread. We really enjoy this recipe.