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Fruit Bread, Milan Style Recipe
|Active dry yeast||1 Tablespoon|
|Warm water||1⁄4 Cup (4 tbs)|
|Butter||1 Cup (16 tbs), melted|
|Sugar||1 Cup (16 tbs)|
|All purpose flour||2 Cup (32 tbs)|
|Milk||1⁄2 Cup (8 tbs), scalded and cooled to warm|
|All purpose flour||3 1⁄2 Cup (56 tbs)|
|Dark seedless raisins||1 Cup (16 tbs)|
|Chopped onion||3⁄4 Cup (12 tbs)|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Egg||1 , beaten|
Serving size: Complete recipe
Calories 6220 Calories from Fat 1990
% Daily Value*
Total Fat 226 g347.7%
Saturated Fat 129.5 g647.3%
Trans Fat 0 g
Cholesterol 1869.9 mg
Sodium 2296.7 mg95.7%
Total Carbohydrates 941 g313.7%
Dietary Fiber 32.1 g128.4%
Sugars 321 g
Protein 124 g248%
Vitamin A 146.7% Vitamin C 21.8%
Calcium 58.3% Iron 252.4%
*Based on a 2000 Calorie diet
Pour melted butter into large bowl of electric mixer.
Add the sugar and salt gradually, beating constantly.
Beating thoroughly after each addition, alternately add the 2 cups flour in thirds and lukewarm milk in halves to the butter mixture.
Add yeast and beat well.
Combine eggs and egg yolks and beat until thick and piled softly.
Add the beaten eggs all at one time to yeast mixture and beat well.
Beating thoroughly after each addition, gradually add the 3 1/2 cups flour.
Stir in raisins and citron.
Sift half of the remaining flour over a pastry canvas or board.
Turn dough onto floured surface; cover and let rest 10 minutes.
Sift remaining flour over dough.
Pull dough from edges toward center until flour is worked in.
(It will be sticky.) Put dough into a greased deep bowl and grease top of dough.
Cover; let rise in a warm place, about 2 1/2 hours.
Punch down dough and pull edges of dough in to center.
Let rise again about 1 hour.
Divide dough into halves and shape each into a round loaf.
Put each loaf into a well-greased 8-inch layer cake pan.
Brush surfaces generously with a mixture of slightly beaten egg and water.
Cover; let rise again, about 1 hour.
Bake at 350°F 40 to 45 minutes, or until golden brown.
Remove to wire racks to cool.