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Kringle Bread Recipe

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

Contributor:  
Contributor:  
Shirley Wanberg

Category:
Category:

Ingredients:  
Ingredients:  
1/2 bottle Cardamom Seeds
1 C melted Lard (cooled to room temp)
1 C sugar
1 Tbsp Salt
5 # White Flour or Bread Flour (reserve 1/2 C. For kneading)
4 C water (lukewarm)
3 packs of Dry Active Yeast

Directions:
Directions:
Combine Yeast and 2 tsp Sugar in 1 C. Of the water.
Set aside and it will bubble up and foam. Mix remaining ingredients in a large greased bowl. Knead for 10 minutes and place back into large bowl. Grease the top of the dough and cover with a towel. Place near a heat vent to rise (about 2 hours)
Knead and let rise again to the top of the bowl. Cut off 1/4 C. Chunks, let it rest, then roll into snakes (about 13 long). Form into Bow Ties. Place in boiling water for 15 seconds. Place on baking sheets and bake at 425 for 15 minutes. If desired turn pan midway for even baking.


Personal Notes:
Personal Notes:
Cut into 1/8 C. Sections. Roll and tie into a loose knot. Bake @ 360 for 15 minutes. Use Parchment Paper. Spray with Pam. Spray Pam over knots.

 

 

 

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