Yule Bread

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    • #235471
      Diana

      INGREDIENTS:
      * 1 tablespoon active dry yeast
      * 2/3 cup warm milk (110 degrees F/45 degrees C)
      * 1 large egg
      * 1/3 cup white sugar
      * 1/2 tablespoon salt
      * 1/3 cup butter, softened
      * 2 1/2 cups bread flour
      * 1/3 cup currants
      * 1/3 cup sultana raisins
      * 1/3 cup red candied cherries, quartered
      * 2/3 cup diced candied citron
      * 6 ounces marzipan
      * 1 tablespoon confectioners’ / icing sugar
      * 1 teaspoon ground cinnamon

      DIRECTIONS:
      Make the dough in yr bread making machine like I do, or follow the following instructions:
      – In a small bowl, dissolve yeast in warm milk. Let stand until creamy, about 10 minutes.
      – In a large bowl, combine the yeast mixture with the egg, white sugar, salt, butter, and 2 cups bread flour; beat well. Add the remaining flour, 1/4 cup at a time, stirring well after each addition.

      When the dough has begun to pull together, turn it out onto a lightly floured surface, and knead in the currants, raisins, dried cherries, and citrus peel. Continue kneading until smooth, about 8 minutes.
      – Lightly oil a large bowl, place the dough in the bowl. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
      – Deflate the dough and turn it out onto a lightly floured surface.

      Roll the marzipan into a rope and place it in the center of the dough. Fold the dough over to cover it; pinch the seams together to seal. Place the loaf, seam side down, on the prepared baking sheet.

      Cover with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 175C or 350F.
      – Bake in the preheated oven for 10 minutes, then reduce heat to 150C or 300F, and bake for a further 30 to 40 minutes, or until golden brown. Allow loaf to cool on a wire rack.

      Dust the cooled loaf with confectioners’ sugar, and sprinkle with the cinnamon.

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