Dutch Christmas Loaves Recipe
Ingredients
| Milk | 1 Cup (16 tbs), scalded | |
| Butter/Margarine | 1 Cup (16 tbs), melted | |
| Sugar | 1 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| 2 pkgs. active dry yeast | ||
| Warm water | 1/2 Cup (16 tbs) | |
| All purpose flour | 7 Cup (16 tbs) | |
| Eggs | 4 , Well beaten | |
| Lemon peel | 1 Tablespoon, grated | |
| 1 cup (about 7 oz.) chopped citron | ||
| 1 cup raisins, plumped | ||
| Blanched almonds | 1 1/2 Cup (16 tbs), finely chopped | |
Directions
Pour milk over butter, sugar, and salt in bowl; cool to lukewarm.
Soften yeast in the warm water.
Add about 1 cup of the flour to the milk mixture and beat vigorously until smooth.
Stir in the yeast.
Add half the remaining flour; beat well.
Beat in the eggs and lemon peel with the remaining flour to make a smooth dough.
Stir in the fruits and nuts until distributed evenly.
Cover; let rise in a warm place until doubled, about 1 1/2 hours.
Divide dough into halves; shape each into a ball and place in two greased and floured 9-inch layer cake pans.
Cover; let rise again until doubled, 1 to 1 1/2 hours.
Bake at 375°F about 40 minutes, or until browned.
Remove from pans and cool on racks.
Brush with melted butter and sprinkle with confectioners' (icing) sugar.
Soften yeast in the warm water.
Add about 1 cup of the flour to the milk mixture and beat vigorously until smooth.
Stir in the yeast.
Add half the remaining flour; beat well.
Beat in the eggs and lemon peel with the remaining flour to make a smooth dough.
Stir in the fruits and nuts until distributed evenly.
Cover; let rise in a warm place until doubled, about 1 1/2 hours.
Divide dough into halves; shape each into a ball and place in two greased and floured 9-inch layer cake pans.
Cover; let rise again until doubled, 1 to 1 1/2 hours.
Bake at 375°F about 40 minutes, or until browned.
Remove from pans and cool on racks.
Brush with melted butter and sprinkle with confectioners' (icing) sugar.
Chef
