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Fruited Bread Recipe

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This recipe for Fruited Bread is from The Cookbook of Elizabeth Ann O'Farrell Zeller, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 cake (3/5 ounch) fresh yeast or 1 envelope dry
1 c warm milk
1/4 c sugar
1/2 c (1/4 pound) butter or margarine, melted
2 t salt
1/2 t ground cardamom
4 T very finely ground blanched almonds
2 eggs, beaten
3 1/2 c all purpose flour

Filling:
2 T butter
1/3 c apricot preserves
1/2 c sliced blanched almonds
1/4 c diced candied orange peel
1/4 c glace cherry halves
1/4 c yellow raisins, plumped in hot sherry or liquor
1/4 c quartered pitted prunes

Directions:
Directions:
Dissolve yeast in warm milk (105 fresh, about 120 if dried) in bowl. Add sugar, butter, slat, cardamom and almonds; combine. Seet aside 2 T of egg. Add remainder of egg to bowl along with 2 c. flour, beat until smooth. Add remaining flour gradually, beating until a soft, pliable dough is formed. Beat until smooth and not sticky. Sprinkle with a little flour; cover and let rise in warm place until doubled in volume, about 1 1/2 hours, or cover and refrigerate to let rise overnight.

Punch down dough, turn onto lightly floured board and knead until smooth. Roll out dough into a rectanglular strip about 10 x 18. Spread with melted butter, then with apricot preserves; sprinkle with nuts and fruits on dough to withing 1 inch of long edge. Roll lengthwise. Place roll seam-down on a greased coookie sheet (about 12 x 18) setting it on an angle to accommodate length and tuchking ends under. With sharo scissors, make incisions about 1 inch apart, almost but not through bottom. Pull slices alternately left and right, then pinch the top outside of each slice to a point. Let stand in a warm place to rise, about 1/2 hour. Brush top with reserved beaten egg. Bake in preheated 350 oven until golden, about 25 minutes. Cool, wrap in transparent wrap on a base of foil-wrapped cardboard or wood board. Makes 1 long loaf.

Ring Cake: Tor form ring, prepare roll as above but 20 inches long. Place on cookie sheet in a circle; overlap ends, pinch closed. Cut slits as for long bread.

Stollen: Prepare dough as above except, after initial rising, beat in almonds, orange peel, cherries, and raisins (omit purnes and preserves). Roll into a 12 inch circle. Fold almost in half; press edges togethger. Place on greased coookie sheet. Brush top with melted butter. Let rise 1/2 hour in warm place. Brush with reserved egg. Bake at 350 about 30 minutes. Cool. Frost with confectioner's sugar moistened with water.

Personal Notes:
Personal Notes:
Christmas 1980
Ed loves this!

 

 

 

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