Swiss Holiday Bread
A Uncategorized recipe with dry yeast, milk, sugar. Ready in –, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
17 steps- 1
Sprinkle the yeast into 2 1/4 cups warm water.
dry yeast(1 pkg) - 2
Stir until dissolved.
- 3
Scald the milk and pour into large bowl.
milk(1 c) - 4
Stir in the sugar, butter and salt and let sit until lukewarm.
sugar(1/4 c)butter(1/4 c)salt(1 tsp) - 5
Beat in 2 cups of flour, then the yeast, egg and enough extra flour to make a soft dough (1 1/2 to 1 3/4 cups).
dry yeast(1 pkg)egg(1)flour - 6
Turn the dough out on a lightly floured surface.
flour - 7
Cover with a towel and let it stand for 10 minutes.
- 8
Knead until smooth, about 10 minutes.
- 9
Place in a lightly greased bowl, turning it once to grease the whole surface.
- 10
Cover and leave to rise in a warm place (80° to 85°) until doubled in bulk, about 1 1/2 hours.
- 11
Punch the dough and let it rise again until it doubles in size.
- 12
Punch it down and using hands, work in the citron, raisins, almonds, cherries and lemon rind.
diced preserved citron(1/3 c)chopped seeded raisins(1 c)unblanched almonds chopped(1/2 c)mixed red and green maraschino cherries drained and halved(1/4 c)grated lemon rind(1/2 tsp) - 13
Divide the dough in half; shape into two loaves and put into greased 9 x 5 x 3-inch loaf pans.
- 14
Let rise until almost doubled in bulk, about 30 to 40 minutes.
- 15
Preheat the oven to 350°.
- 16
Brush the loaves with the beaten egg, then bake for 25 to 30 minutes or until they sound hollow when tapped with the finger.
egg(1)egg beaten for glaze(1) - 17
Remove the loaves from the pans and cool on a rack.
Rate this recipe
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Swiss Holiday Bread
A Uncategorized recipe with dry yeast, milk, sugar. Ready in –, serves 4.
Curated byKavya Sharma🇮🇳
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
Ingredients Checklist
Directions
17 steps- 1
Sprinkle the yeast into 2 1/4 cups warm water.
dry yeast(1 pkg) - 2
Stir until dissolved.
- 3
Scald the milk and pour into large bowl.
milk(1 c) - 4
Stir in the sugar, butter and salt and let sit until lukewarm.
sugar(1/4 c)butter(1/4 c)salt(1 tsp) - 5
Beat in 2 cups of flour, then the yeast, egg and enough extra flour to make a soft dough (1 1/2 to 1 3/4 cups).
dry yeast(1 pkg)egg(1)flour - 6
Turn the dough out on a lightly floured surface.
flour - 7
Cover with a towel and let it stand for 10 minutes.
- 8
Knead until smooth, about 10 minutes.
- 9
Place in a lightly greased bowl, turning it once to grease the whole surface.
- 10
Cover and leave to rise in a warm place (80° to 85°) until doubled in bulk, about 1 1/2 hours.
- 11
Punch the dough and let it rise again until it doubles in size.
- 12
Punch it down and using hands, work in the citron, raisins, almonds, cherries and lemon rind.
diced preserved citron(1/3 c)chopped seeded raisins(1 c)unblanched almonds chopped(1/2 c)mixed red and green maraschino cherries drained and halved(1/4 c)grated lemon rind(1/2 tsp) - 13
Divide the dough in half; shape into two loaves and put into greased 9 x 5 x 3-inch loaf pans.
- 14
Let rise until almost doubled in bulk, about 30 to 40 minutes.
- 15
Preheat the oven to 350°.
- 16
Brush the loaves with the beaten egg, then bake for 25 to 30 minutes or until they sound hollow when tapped with the finger.
egg(1)egg beaten for glaze(1) - 17
Remove the loaves from the pans and cool on a rack.
Rate this recipe
