"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Julekage Christmas Bread Recipe

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This recipe for Julekage Christmas Bread, by , is from The Sts. Peter and Paul Women's Group Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sandra Danger
Added: Tuesday, September 1, 2009


2 pkgs yeast (4 1/2 tsp)
1/2 cup lukewarm water (110-115)
1/2 cup butter
2 eggs, beaten
2 tsp salt
3/4 cup candied cherries and fruit, chopped
1 to 2 cups raisins
1/2 tsp cardamom seed, crushed or up to 1 1/2 tsp ground
10 to 11 cups flour
3 cup scalded milk (heat to 180, bubbles on edge of pan)
1/2 cup citron, optional
1 cup sugar

Makes 4 loaves. Dissolve yeast in the water. In separate bowl, pour scalded milk over butter. Cool to lukewarm and add yeast mix, sugar, salt, and half of the flour. Beat well for 10 minutes. Add eggs one at a time, beating well. Add fruit, cardamom, and enough flour to form a soft dough. Knead and place in greased 9x5" bread pans to rise, covered with a damp white dishtowel for 1 to 1 1/2 hours. When loaves have doubled and risen above edge of pan, you may brush with egg yolk and milk, mixed well, to give bread a shiny crust. Bake at 350 for 35-40 minutes until test done.

Optional Drizzle Frosting:
Mix 1/2 to 3/4 cup powdered sugar and 1 to 2 tbsp milk and drizzle over each loaf.




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