Swiss Christmas Bread
This is a sweet bread, made into a round loaf.
- 4 1/2 cups all-purpose flour
- 2 (.25 ounce) packages active dry yeast
- 1/4 cup white sugar
- 1 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground mace
- 1/4 teaspoon ground cloves
- 1 cup milk
- 1/2 cup water
- 1/4 cup margarine
- 1 egg
- 1/2 cup raisins
- 1/2 cup halved candied cherries
- 1/4 cup candied citron peel
- 1/4 cup chopped walnuts
- 1 tablespoon butter, melted
- 1 teaspoon white sugar
- 1In a saucepan, heat milk, water, and butter or margarine until warm.
- 2In large mixing bowl, combine 2 cups flour, yeast, 1/4 cup sugar, salt, nutmeg, mace, and cloves; mix well. Stir in warm milk mixture and egg. Blend with an electric mixer at low speed until moistened; beat 3 minutes at medium speed. By hand, stir in raisins, cherries, citron, nuts, and enough remaining flour to make a firm dough.
- 3Knead dough on a lightly floured surface until smooth and elastic, 5 to 8 minutes. Place in a greased bowl, turning to grease top. Cover. Let rise in warm place until doubled, about 1 hour.
- 4Punch dough down. Shape into a round loaf, and place in a greased 2 quart casserole. Cover, and let rise in warm place until doubled, about 1 hour. Brush top of loaf with melted butter, and sprinkle lightly with 1 teaspoon sugar.
- 5Bake at 375 degrees F ( 190 degrees C) for 40 to 45 minutes, until deep golden brown. If too dark, cover loosely with foil last 5 to 10 minutes of baking. Cool.
This lightly-spiced holiday yeast bread is laden with candied fruit peel, almonds and raisins. Decorate the finished loaf with candied fruit and almonds for an especially festive touch.
This fruity, yeast bread is very addictive. It is good for breakfast, tea time, and after dinner snacks.
Ciao! This is an old recipe, hence the enormous measurements. Makes enough for a huge Italian family! You can half the recipe; leave yeast and eggs the same. They are excellent with wine or coffee, and make good teething biscuits if you leave out the fennel seeds.
This makes a great gift for friends and neighbors. Also great for Christmas Bazaar item. Decorate with pretty label and a circle of Christmas fabric under the jar ring. Using the same basic recipe you can substitute different fruits and vegetables to make other varieties.
This Chinese Steamed Bun recipe has a meat and vegetable filling. The filling is best if allowed to rest in the refrigerator overnight. Use meat that is half fat and half flesh for the most tender filling. A wok equipped with a stainless steel steam plate, a plate with holes to allow steam to pass, is required to make these tasty buns.
A wonderful way to use the extra bounty of summer, and make a tasty treat. You can adjust the recipe to suit your family's tastes, or create your own variations. For an optional topping use any, all or a combination of the following: equal parts brown sugar, chopped nuts and mini chocolate chips. Sprinkle tops of muffins just prior to baking.
THIS IS NOT AN EASY BREAD TO MAKE! It is tricky, but worth the effort for one who loves that very different, pungent smell of salt-rising bread. The cornmeal used for the starter must contain the inner germ of the corn and a constant warm temperature must be maintained.
These muffins are made with bran cereal, and sweetened with pineapple juice, brown sugar, and honey. The recipe requires the batter to be refrigerated for at least 3 hours. It can be made the night before, and then baked in the morning. Makes 20 regular muffins, or 12 jumbo muffins.
This is an easy recipe for a loaf of black bread with caraway seed for bread machines.
This is an old Slovak recipe. In Slovak it is called Roshky. The rolls are filled with lekvar, a thick, soft fruit spread. This is an all day project. This recipe will make 7 or 8 twelve inch loaves, or some dough may be reserved for lekvar squares.
Great with pasta and stuff or to toast and snack on.
Soft bread sticks from frozen dinner roll dough. These are similar to what many restaurants serve.
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