| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Grains |
German |
Breads |
4 |
Loaves |
INGREDIENTS
| 2 |
pk |
Yeast (active dry or compressed) |
| 1 |
ts |
Sugar water |
| 8 |
c |
Flour (about) |
| 1 |
tb |
Salt |
| 2 |
tb |
Butter or other shortening |
| 1 |
c |
Potato; fresh cooked, finely sieved |
| 2 |
c |
Scalded milk, cooled to lukewarm |
| 2 |
|
Eggs, slightly beaten |
| 1 |
c |
Sugar |
| 4 |
tb |
Melted butter |
| 1/2 |
ts |
Cinnamon |
| 2 |
c |
Raisins |
| 2 |
c |
Candied cherries; coarse chop |
| 1 |
c |
Nuts; fine chop |
| 3/4 |
c |
Chopped citron |
|
|
Whole blanched almonds |
|
|
Beaten egg |
|
|
Butter |
INSTRUCTIONS
Sprinkle or crumble yeast into measuring cup with the 1 tsp sugar. Add
lukewarm water to make 1/2 cup; stir to dissolve. Sift flour, measure 4
cups, and sift again with salt into a large mixing bowl. Add shortening and
potato. Stir in milk. Add yeast mixture and mix thoroughly. Cover and allow
to rise in a warm place about 2 1/2 hours or until almost doubled. Beat
risen dough slightly. Add eggs, the 1 cup sugar, 4 Tbsp melted butter, and
the 1/2 tsp cinnamon. Sift the remaining flour and gradually add enough
(about 4 cups), stirring, to make a soft dough. Turn out on a lightly
floured board, and knead until smooth. Place in greased bowl, cover, and
allow to rise in a warm place until double, about 1 hour. Punch down;
divide into 4 parts.
On lightly floured board, roll out each part into a rectangle about 9 by 12
inches. Spread each with an equal amount of the 6 tbsp butter, and sprinkle
with an equal amount of the 1/2 cup sugar mixed with the 1 1/2 tsp
cinnamon. Mix together raisins, candied cherries, chopped nuts, and citron.
Divide evenly among the 4 portions of dough; spread over the surface of
each, leaving about a one inch margin on all sides. Roll as you would a
jelly, starting from a 9 inch side (press firmly but gently as you roll to
avoid air spaces). Fold ends under to seal. Place each loaf in a buttered
loaf pan (5 by 9 inch) with a few almonds scattered on the bottom. Dip
additional almonds in beaten egg and press on top of each loaf to make a
pattern.
Cover loaves, and allow to rise in a warm place until almost double in
bulk, about 1 hour. Bake at 350-F for 45 minutes or until brown. Turn out
onto wire rack, then turn upright; brush generously with butter and let
cool. Wrap airtight; to freeze loaves, seal in foil. Slice to serve.
Source: Mom-E's old magazine clippings- 1940's to 1970's Sunset Magazine,
December 1961 From: Sallie Krebs
Posted to MM-Recipes Digest V4 #197 by BobbieB1@aol.com on Jul 29, 1997
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