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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 24 |
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My family and friends agree that the holidays just wouldn't be the same without this traditional bread.Valeria Mauik, Elkhart Lake, Wisconsin Ingredients:
3/4 cup raisins |
1/2 cup chopped mixed candied fruit |
1/4 cup dried currants |
3/4 cup apple juice |
4-1/2 to 5 cups king arthur unbleached all-purpose flour |
2 packages (1/4 ounce each) active dry yeast |
1/4 cup sugar |
1 teaspoon salt |
1 cup milk |
1/2 cup butter, cubed |
2 eggs |
2 tablespoons grated orange peel |
1 tablespoon grated lemon peel |
1/2 teaspoon almond extract |
1/2 cup chopped almonds |
confectioners' sugar, optional |
glaze: |
1 cup confectioners' sugar |
3 to 4 tablespoons milk |
Directions:
1. In a large bowl, soak raisins, fruit and currants in apple juice for 1 hour; drain and set aside.
2. In a large bowl, combine 1-1/2 cups of flour, yeast, sugar and salt. In a small saucepan, heat milk and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add the eggs, grated peels and extract; beat until smooth. Stir in the almond, fruit mixture and enough remaining flour to form a soft dough.
3. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
4. Punch dough down; divide in half. Cover and let rest for 10 minutes. On a lightly floured surface, roll each half into a 12-in. x 8-in. oval. Fold one of the long sides over to within 1 in. of the opposite side; press edges lightly to seal. Place on greased baking sheets. Cover and let rise until almost doubled, about 30 minutes.
5. Bake at 350° for 25-30 minutes or until golden brown. Cool on wire racks. Dust with confectioners' sugar or combine glaze ingredients and drizzle over loaves. Yield: 2 loaves (14 slices each).
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