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Christmas Bread Recipe
|Flour||500 Gram (3 3/4 Cups)|
|Active dry yeast||1⁄4 Ounce (1 Package)|
|Milk||1⁄2 Cup (8 tbs) (1/8 Liter)|
|Butter||120 Gram (1/2 Cup Generous)|
|Sugar||70 Gram (1/3 Cup)|
|Grated lemon rind||1 Tablespoon (From 1 Lemon)|
|Raisins||120 Gram (1 Cup)|
|Chopped blanched almonds||100 Gram (3/4 Cup)|
|Diced candied lemon peel||100 Gram (1/2 Cup)|
|Diced candied orange peel||50 Gram (1/4 Cup)|
|Dark rum||3 Ounce (4 Centiliter)|
|Butter||130 Gram (1/2 Cup Plus 1 Tablespoon, For Brushing)|
|Vanilla sugar||100 Gram, sugar combined with the pith of 1/2 vanilla bean|
|Powdered sugar||2 Tablespoon (For Sifting Over Loaf)|
Serving size: Complete recipe
Calories 6785 Calories from Fat 2381
% Daily Value*
Total Fat 273 g420.4%
Saturated Fat 138.4 g692.2%
Trans Fat 0 g
Cholesterol 971.8 mg
Sodium 1253.8 mg52.2%
Total Carbohydrates 968 g322.7%
Dietary Fiber 52.7 g210.8%
Sugars 508.6 g
Protein 102 g203.6%
Vitamin A 145.3% Vitamin C 452%
Calcium 91.6% Iron 189.1%
*Based on a 2000 Calorie diet
Warm the milk and pour it in; stir the yeast in the milk until completely dissolved and sprinkle a little flour over the yeast-milk mixture.
Let stand in a warm place, covered with a cloth, about 20 minutes, until fissures are visible on the surface.
Melt the butter (note that it must be no more than lukewarm).
In a bowl, combine the butter, eggs, salt, and lemon rind.
Add this mixture to the fermenting yeast-milk solution and beat to form a smooth yeast dough.
Let rise 20-25 minutes, until doubled in volume.
Pour the rum over the raisins, almonds, candied lemon peel, and candied orange peel and let steep until the liquor is well absorbed.
Quickly knead into the fully risen yeast dough; let rise again.
Form the dough into a ball, flatten slightly into a loaf shape, and place on a baking sheet lined with silicone paper.
Cover the loaf with a cloth and let rise until it has increased markedly in volume.
Preheat the oven to 400°F. (210°C), in time for completion of the final rising.
Bake the Christmas Bread on the bottom shelf for about 50 minutes.
Check to see whether the dough is baked all the way through, using a wooden pick (no dough should cling to the surface).
Remove from the oven.
Melt the butter, brush the loaf with it on all sides, and scatter with the sugar.
If desired, sift powdered sugar over it also before serving.