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Yule Kaka (Scandinavian Christmas Bread) Recipe

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This recipe for Yule Kaka (Scandinavian Christmas Bread), by , is from Grandma Jensen's Recipes, 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!

Contributor:  
Contributor:  
Ruth Zschoche

Category:
Category:

Ingredients:  
Ingredients:  
1 C sugar
2 tsp salt
½ C shortening or margarine
2 C scalded milk
2 pkgs yeast (4½ tsp)
¼ C warm water
2 beaten eggs
2 tsp crushed cardamom
7¾ C flour
2 C candied fruit
1 C raisins

Directions:
Directions:
Mix together and cool to lukewarm: sugar, salt, shortening/margarine, scalded milk. Add 2 beaten eggs. (See note below). Mix in small cup or bowl, yeast, warm water (I add 1 tsp sugar - RZ) and let rise before adding to above mixture. Add yeast mixture to sugar, milk mixture. Mix in flour, cardamom, candied fruit, raisins. Let rise 1 hour. Knead lightly in bowl. Let rise again 45 minutes. (I usually let rise to double - RZ). Form into 3 loaves (either round or loaf pans. (Grandma J note: “I make them round because (Great) Grandma J did) and Putin well greased pans. Let rise 1½ hours or until double. Beat 1 egg and add 2 T milk - brush on top of loaves. This will give a glossy appearance when baked. Bake in preheated 350º oven 50-60 minutes. (If the loaves start to get too brown, place a piece of foil over the tops.)

Personal Notes:
Personal Notes:
Note 1: See Grandma’s Tips for Making Bread (RZ)

Note 2: From Grandma - “I take 1 C of the flour and stir the fruit and raisins into it before adding fruit to dough.” Then add the fruit to dough before adding the rest of the flour.

Note 3: From Grandma - “I heat milk first and then add sugar, shortening - it cools faster.”

Note 4: I don’t like candied fruit so I just use 2 C of craisins - no raisins. I also add a little more cardamom. I want the cardamom taste to stand out. (RZ)

 

 

 

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