Christmas Bread
From grizzlybear 16 years agoIngredients
- 1 c nonfat milk shopping list
- 1/2 c sugar shopping list
- 2 pk yeast shopping list
- 1/2 c Warm water (105 115'F.) shopping list
- 1/2 c Nonfat egg substitute shopping list
- 1 ts vanilla shopping list
- 1 1/2 ts salt shopping list
- 6 c flour shopping list
- 1 Grated lemon zest shopping list
- 1 c mixed candied fruit shopping list
- 1 c golden raisins shopping list
- 1 tb butter, melted shopping list
- powdered sugar shopping list
- Red candied pineapple shopping list
How to make it
- Heat milk and sugar in saucepan to scalding, then cool to lukewarm. Combine yeast and warm water in mixing bowl, stirring until yeast is dissolved. Add cooled milk mixture to yeast mixture in mixing bowl. Stir in egg substitute, vanilla and salt. Beat in 3 cups of flour and lemon zest. Beat in remaining flour to make soft dough.
- Knead in mixed candied fruit and raisins. Knead about 10 minutes, until smooth and elastic.
- Put dough in greased bowl and let rise in warm place until doubled in bulk, about 1 hour. Punch down. Divide dough in half. Roll first half of dough on lightly floured surface into oval about 1/4" thick. Fold in half lengthwise. Place on greased baking sheet. Brush with half of melted butter. Repeat with second half of dough.
- Cover loaves and let rise until doubled, about 45 minutes. Bake at 375'F. 25 30 minutes, until golden brown. Let cool to warm. Sprinkle with powdered sugar and decorate with candied pineapple or cherries. Makes 2 loaves, or 16 servings.
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The Rating
Reviewed by 1 people-
nice post grizz keepin this one too
minitindel in THE HEART OF THE WINE COUNTRY loved it
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