This special rich fruit bread was originally made throughout many countries of
- Mix together
- Almost 2 T. yeast
- 1 1/4 c. lukewarm water
- Stir in, Beat until smooth
- 4 c. white bread flour
- 2 T. sugar
- 1 t. salt
- 1 T. lard
- Mix in additional flour until easy to handle
- Knead 10 minutes till smooth and elastic
- Allow to rise in greased bowl until doubled in size (1 hour)
- Punch down bread and knead 2 minutes
- Roll into a ¼-inch thick rectangle
- On the dough rectangle, spread
- 6 T. lard
- 6 T. brown sugar
- 1 c. dried fruit variety (apricots, raisins, peelings, etc.)
- 1 t. allspice
- Roll up dough to fit in sprayed pan
- Allow to rise until doubled (30 minutes)
- Brush the top of the cake with oil and 2 T. sugar
- Score a criss-cross pattern on top using a sharp knife
- Bake 30-40 minutes at 400°
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