"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Christmas Bread Recipe

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This recipe for Christmas Bread, by , is from The McLaughlin Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pamela M McLaughlin
Added: Thursday, March 19, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3/4 c warm milk
1 pkg. (13 -3/4 oz) hot roll mix
2 T sugar
1 large egg, slightly beaten
2 tsp. ground nutmeg
1 c mixed candied fruit
1/2 c golden raisins
1/2 c slivered almonds
Butter or margarine, melted

Directions:
Directions:
Pour milk in large bowl, sprinkle with yeast from roll mix and stir until dissolved. Stir in next 6 ingredients and 2 T melted butter. Gradually add flour from mix, stirring until dough is stiff (if too stiff for spoon, work in last part of flour with fingers). Cover and let rise in warm place 2 hours, or until doubled in bulk. Turn out onto lightly floured board and knead 10 minutes, or until smooth. Grease 2 1-pound coffee cans. Shape dough in 2 round loaves and put one in each can.OR
shape dough in 1 greased loaf pan. Brush with melted butter, cover and let rise 1 hour, or until doubled. Bake in preheated 350 oven for 35 minutes for coffee cans or 30 minutes for loaf. Remove bread from containers and cool on wire racks. When cold, wrap and freeze.

Personal Notes:
Personal Notes:
Bread can be frosted before giving. Mix 1/4 c confectioners sugar, 1 tsp. lemon juice and 1 tsp. water and drizzle on top of loaves.
This recipe comes from my sister, Phyllis Borzi.

 

 

 

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