Grandma's Christmas Bread
A Uncategorized recipe with - 6 c all purpose flour, sugar, ground cardamom. Ready in –, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
28 steps- 1
In large bowl, combine 2 cups of flour, sugar, cardamom, salt and yeast.
- 6 c all purpose flour(5)sugar(1/2 c)ground cardamom(2 tsp)salt(1 tsp)active dry yeast(2 pkg) - 2
In medium saucepan over low heat, heat milk, butter/margarine, and 1/2 cup water until very warm (120 - 130 degrees), butter/margarine does not need to totally melt.
milk(1 c)butter or margarine(2/3 c) - 3
With mixer at low speed, gradually pour liquid into dry ingredients.
- 4
Increase speed to medium; beat two minutes, occasionally scraping bowl with rubber spatula.
- 5
Beat in eggs and 3/4 c. flour or enough to make a thick batter.
- 6 c all purpose flour(5)eggs(2) - 6
Continue beating 2 minutes, occasionally scraping bowl.
- 7
With spoon, stir in enough additional flour, about 1 1/2 - 2 cups, to make a soft dough.
- 6 c all purpose flour(5) - 8
Turn dough onto lightly floured surface and knead until smooth and elastic, about 10 minutes.
- 6 c all purpose flour(5)1- 15 oz pkg light seedless raisins - 9
Shape dough into ball and place in greased large bowl, turning over so that top of dough is greased.
- 10
Cover with towel and let rise in warm place (80 - 85 degrees) away from draft, until doubles, about 1 1/2 hours.
- 11
Dough is doubled when two fingers pressed lightly into dough leaves a dent.
1- 15 oz pkg light seedless raisins - 12
Punch down dough by pushing down center with fist, then pushing edges of dough into center.
- 13
Turn dough on to lightly floured surface.
- 6 c all purpose flour(5)1- 15 oz pkg light seedless raisins - 14
Put fruit in a ziploc bag with a small amount of flour.
- 6 c all purpose flour(5)1- 6 oz candied fruit - 15
Knead fruit into dough.
1- 6 oz candied fruit - 16
Cut dough in half and cover with bowl for 15 minutes.
- 17
Grease 2- 9 inch x 5 inch loaf pans.
- 18
With a lightly floured rolling pin, roll dough half into 12 inch x 8 inch rectangle.
- 6 c all purpose flour(5)1- 15 oz pkg light seedless raisins - 19
Starting with 8 inch end, roll dough jelly-roll fashion.
- 20
Pinch seams to seal.
- 21
Press ends to seal and tuck under.
- 22
Place seam side down in loaf pan.
- 23
Repeat with remaining dough.
- 24
Cover with towel and let rise 1 hour until doubled.
- 25
Preheat oven to 350 degrees.
- 26
Brush tops of loaves with egg white, or melted butter.
butter or margarine(2/3 c)egg white slightly beaten(1) - 27
Bake 45 - 50 minutes until loaves sound hollow when lightly tapped with finger.
1- 15 oz pkg light seedless raisins - 28
Remove from pans immediately and cool on racks.
Rate this recipe
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Grandma's Christmas Bread
A Uncategorized recipe with - 6 c all purpose flour, sugar, ground cardamom. Ready in –, serves 4.
Curated byKavya Sharma🇮🇳
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
Ingredients Checklist
Directions
28 steps- 1
In large bowl, combine 2 cups of flour, sugar, cardamom, salt and yeast.
- 6 c all purpose flour(5)sugar(1/2 c)ground cardamom(2 tsp)salt(1 tsp)active dry yeast(2 pkg) - 2
In medium saucepan over low heat, heat milk, butter/margarine, and 1/2 cup water until very warm (120 - 130 degrees), butter/margarine does not need to totally melt.
milk(1 c)butter or margarine(2/3 c) - 3
With mixer at low speed, gradually pour liquid into dry ingredients.
- 4
Increase speed to medium; beat two minutes, occasionally scraping bowl with rubber spatula.
- 5
Beat in eggs and 3/4 c. flour or enough to make a thick batter.
- 6 c all purpose flour(5)eggs(2) - 6
Continue beating 2 minutes, occasionally scraping bowl.
- 7
With spoon, stir in enough additional flour, about 1 1/2 - 2 cups, to make a soft dough.
- 6 c all purpose flour(5) - 8
Turn dough onto lightly floured surface and knead until smooth and elastic, about 10 minutes.
- 6 c all purpose flour(5)1- 15 oz pkg light seedless raisins - 9
Shape dough into ball and place in greased large bowl, turning over so that top of dough is greased.
- 10
Cover with towel and let rise in warm place (80 - 85 degrees) away from draft, until doubles, about 1 1/2 hours.
- 11
Dough is doubled when two fingers pressed lightly into dough leaves a dent.
1- 15 oz pkg light seedless raisins - 12
Punch down dough by pushing down center with fist, then pushing edges of dough into center.
- 13
Turn dough on to lightly floured surface.
- 6 c all purpose flour(5)1- 15 oz pkg light seedless raisins - 14
Put fruit in a ziploc bag with a small amount of flour.
- 6 c all purpose flour(5)1- 6 oz candied fruit - 15
Knead fruit into dough.
1- 6 oz candied fruit - 16
Cut dough in half and cover with bowl for 15 minutes.
- 17
Grease 2- 9 inch x 5 inch loaf pans.
- 18
With a lightly floured rolling pin, roll dough half into 12 inch x 8 inch rectangle.
- 6 c all purpose flour(5)1- 15 oz pkg light seedless raisins - 19
Starting with 8 inch end, roll dough jelly-roll fashion.
- 20
Pinch seams to seal.
- 21
Press ends to seal and tuck under.
- 22
Place seam side down in loaf pan.
- 23
Repeat with remaining dough.
- 24
Cover with towel and let rise 1 hour until doubled.
- 25
Preheat oven to 350 degrees.
- 26
Brush tops of loaves with egg white, or melted butter.
butter or margarine(2/3 c)egg white slightly beaten(1) - 27
Bake 45 - 50 minutes until loaves sound hollow when lightly tapped with finger.
1- 15 oz pkg light seedless raisins - 28
Remove from pans immediately and cool on racks.
Rate this recipe
