Directions: |
Directions:In a large mixing bowl, combine 2 cups of the flour, yeast, and cardamom. In a small saucepan, heat milk, butter, sugar, and salt, stirring constantly, until mixture is just warm and butter is almost melted. Add to flour mixture along with slightly beaten egg. Beat at low speed 30 seconds, scraping bowl constantly. Use your bread hook in your mixing bowl. Increase speed to high and beat an additional 3 minutes. Work in as much of the remaining flour as you can stir with a spoon. Add raisins, candied fruits, currants, almonds, and Orange and lemon peel: stir well. Knead in enough of the remaining flour to make a soft dough. Continue kneading until smooth (5 to 8 minutes). You can continue to use your bread hook for the kneading. Place dough in greased bowl, turning once to grease top. Cover and let rise in a warm place until double (1 1/2 to 2 hours).
Punch dough downand turn it out onto a lightly floured surface. Divide dough into thirds, cover, and let it rest 10 minutes. Roll one piece of dough into a rectangle about 10X6 inches. Without stretching, fold the long side within 1 inch of the opposite side: seal. Place on greased baking sheet. Repeat with remaining dough. Cover and let rise until almost double (about 1 hour). Bake at 375º for 18 to 20 minutes.
In a medium bowl, mix powdered sugar, 1 T. water and vanilla until smooth. Stir in additional water if needed. Drizzle over warm loaves. |
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