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Polish Christmas Bread Recipe
|Active dry yeast||1⁄2 Tablespoon|
|Warm water||1⁄4 Cup (4 tbs) (105-115Â°F)|
|Milk||1⁄3 Cup (5.33 tbs)|
|Unsalted butter||4 Tablespoon|
|Flour||2 1⁄2 Cup (40 tbs)|
|Vanilla extract||1⁄2 Teaspoon|
|Confectioners icing||1 Tablespoon|
|Ground cinnamon||1⁄2 Teaspoon|
|Lemon peel||1⁄4 Teaspoon, grated|
|Orange peel||1⁄4 Teaspoon, grated|
|Chopped candied lemon peel||1⁄4 Cup (4 tbs)|
|Chopped candied orange peel||1⁄4 Cup (4 tbs)|
|Golden raisins||2 Tablespoon|
|Slivered almonds||2 Tablespoon|
|Unsalted butter||1 Tablespoon, melted|
|Glaze||1 Cup (16 tbs)|
|Egg||1 (Beaten With 1 Tablespoon Water)|
Serving size: Complete recipe
Calories 2969 Calories from Fat 824
% Daily Value*
Total Fat 95 g145.8%
Saturated Fat 43.9 g219.7%
Trans Fat 0 g
Cholesterol 380.3 mg
Sodium 1181.6 mg49.2%
Total Carbohydrates 485 g161.5%
Dietary Fiber 22.9 g91.7%
Sugars 218.5 g
Protein 56 g111.7%
Vitamin A 46.2% Vitamin C 103.9%
Calcium 41.2% Iron 108.3%
*Based on a 2000 Calorie diet
2 Combine 1 1/2 cups flour, yeast mixture, milk mixture, vanilla, and egg in mixing bowl. Mix thoroughly.
3 Add enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth€”about 10 minutes.
4 Place in greased bowl, turning to coat top. Cover; let rise in warm place until double€”about 45 minutes.
5 Make filling by combining sugar, cinnamon, grated lemon peel, grated orange peel, candied lemon peel, candied orange peel, raisins, and slivered almonds.
6 Punch down dough. Roll into a 10 x 18-inch rectangle. Brush with melted butter.
7 Spread filling over dough, leaving 1-inch margin all around. Roll up jelly-roll style and seal edge. Shape into a horseshoe. Place on greased baking sheet.
8 Cover; let rise in warm place until double€”about 45 minutes. Make glaze and brush on loaf.
9 Bake in a preheated 375°F oven about 30 minutes or until done. Cool on wire rack. Frost with Confectioners' Icing. Decorate with almonds.