Hogmanay Bread Recipe
I am in love with this Hogmanay Bread recipe as it brings such rave comments everytime I make it. An incredible Hogmanay Bread gets its taste from Fruits. The European Hogmanay Bread is a delight to serve and enjoy. Whether you are an amateur cook or a professional chef, I recommend the Hogmanay Bread for the sheer joy of cooking it.
Ingredients
1/4 cup chopped candied orange peel
1/4 cup chopped candied lemon peel
3 tablespoons chopped almonds
3 tablespoons dark raisins soaked in hot water for 10 minutes and drained
3 tablespoons currants soaked in hot water for 10 minutes and drained
1/4 teaspoon grated nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 tablespoons rum or brandy
2 1/2-3 cups flour
1/2 tablespoon active dry yeast
1/2 teaspoon salt
4 tablespoons unsalted butter, softened
2/3 cup hot water (120°-130°F)
Directions
1 Soak orange peel, lemon peel, almonds, raisins, currants, and spices in rum or brandy for 2 hours. (You may prefer soaking the fruit overnight.)
2 Combine 2 cups flour, yeast, salt, butter, and hot water. Mix well.
3 Add enough remaining flour to form a soft dough. Knead on lightly floured surface until smooth€”about 10 minutes. Place in greased bowl, turning to coat top.
4 Cover; let rise in warm place until double€”about 1 hour.
5 Punch down dough. Reserve 1/3 dough. Cover and set aside.
6 Knead in the fruit. Make a 6-inch ball.
7 Using the 1/3 dough reserved, make a 12-inch circle. Place fruit ball in center of this circle and fold dough over it.
8 Grease an 8-inch cake pan. Flatten and pierce dough completely through all over with skewer or something similar. (This allows the steam to escape during baking.) Place in pan.
9 Bake in a preheated 350°F oven 1 1/2 hours. It is necessary to remove from pan the last 20 minutes and continue baking to brown the sides. Cool on wire rack.
2 Combine 2 cups flour, yeast, salt, butter, and hot water. Mix well.
3 Add enough remaining flour to form a soft dough. Knead on lightly floured surface until smooth€”about 10 minutes. Place in greased bowl, turning to coat top.
4 Cover; let rise in warm place until double€”about 1 hour.
5 Punch down dough. Reserve 1/3 dough. Cover and set aside.
6 Knead in the fruit. Make a 6-inch ball.
7 Using the 1/3 dough reserved, make a 12-inch circle. Place fruit ball in center of this circle and fold dough over it.
8 Grease an 8-inch cake pan. Flatten and pierce dough completely through all over with skewer or something similar. (This allows the steam to escape during baking.) Place in pan.
9 Bake in a preheated 350°F oven 1 1/2 hours. It is necessary to remove from pan the last 20 minutes and continue baking to brown the sides. Cool on wire rack.
