Swiss Christmas Bread You Have To Try
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| Swiss Christmas Bread |
"This is a candy bread, made right into a spherical loaf."
Ingredients :
- 4 half of cups all-motive flour
- 2 (.25 ounce) applications lively dry yeast
- 1/four cup white sugar
- 1 teaspoon salt
- half of teaspoon ground nutmeg
- half of teaspoon ground mace
- 1/4 teaspoon floor cloves
- 1 cup milk
- half cup water
- 1/four cup margarine
- 1 egg
- half of cup raisins
- half cup halved candied cherries
- 1/4 cup candied citron peel
- 1/4 cup chopped walnuts
- 1 tablespoon butter, melted
- 1 teaspoon white sugar
Instructions :
| Prep : | Cook : 18M | Ready in : |
|---|
- In a saucepan, heat milk, water, and butter or margarine until heat.
- In big mixing bowl, integrate 2 cups flour, yeast, 1/4 cup sugar, salt, nutmeg, mace, and cloves; blend well. Stir in warm milk combination and egg. Blend with an electric mixer at low velocity until moistened; beat three mins at medium pace. By hand, stir in raisins, cherries, citron, nuts, and enough closing flour to make a firm dough.
- Knead dough on a lightly floured floor until smooth and elastic, 5 to 8 mins. Place in a greased bowl, turning to oil pinnacle. Cover. Let upward push in heat area till doubled, about 1 hour.
- Punch dough down. Shape into a spherical loaf, and region in a greased 2 quart casserole. Cover, and allow upward push in heat place until doubled, approximately 1 hour. Brush top of loaf with melted butter, and sprinkle gently with 1 teaspoon sugar.
- Bake at 375 tiers F ( one hundred ninety stages C) for forty to 45 minutes, until deep golden brown. If too darkish, cover loosely with foil closing 5 to 10 mins of baking. Cool.
Notes :
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- Reynolds® Aluminum foil can be used to keep food wet, prepare dinner it evenly, and make clean-up less difficult.
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