| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Fruits |
Dutch |
|
2 |
Loaves |
INGREDIENTS
| 2 |
pk |
Dry Yeast |
| 1/2 |
c |
Warm Water |
| 3/4 |
c |
Milk; At Room Temperature |
| 1/2 |
c |
Granulated Sugar |
| 1/2 |
ts |
Salt |
| 1/2 |
c |
Unsalted Butter; Softened |
| 3 |
lg |
Eggs; Lightly Beaten; (1 Egg White in Reserve) |
| 1 |
c |
Currants or Raisins; Or a Mixture of Both |
| 1/2 |
c |
Citron; Diced |
| 1/2 |
c |
Orange Peel or Candied Fruit; Diced |
| 4 1/2 |
c |
All-purpose Flour |
| 3/4 |
c |
Blanched Almonds; Chopped |
| 2 |
ts |
Cinnamon |
| 1/2 |
c |
Powdered Sugar |
INSTRUCTIONS
It just wouldn.t be Christmas in The Netherlands if there wasn.t some
Christmas Bread served at each festive gathering. Krestbrood is a morning,
noon and night bread. Just dust the portion being served with powdered
sugar, slice and serve. You'll have a hearty sample of one of the best
Dutch Treats ever made.
In a large mixing bowl stir yeast into warm water and dissolve. Add the
milk, sugar, salt, butter and 2 whole eggs plus the yolk from a third egg
and blend well.
In a separate bowl, dust the raisins, currants, citron and orange peel or
candied fruit with a little flour and cinnamon. Add the almonds to the
fruit mixture.
Add half of the flour to the yeast mixture and stir until smooth. Cover and
let raise in a warm place until doubled, at least 1-hour. Add the remaining
flour and kneed the dough until smooth and elastic, approximately
5-minutes. Knead in the fruits and almonds. Place dough in an oiled bowl,
turning the dough so it is completely coated and covered. Let dough raise
for about 30-minutes.
Divide the dough into two equal portions and press each ball into a large,
flat circle. Fold each circle over so the top half is 1-inch from the edge
of the bottom half, forming a split-loaf shape.
Place loaves on a greased baking sheet and cover with plastic wrap. Let
raise again until doubled in size, approximately 30-minutes. bake in a
pre-heated 357-F degree oven for 40-minutes, until golden brown. Cool on a
wire rack and sprinkle the top generously with powdered sugar before
serving sliced.
Today.s Recipe is Sponsored by: Provimi Veal For the finest cut veal visit
your grocer today and take home Provimi Veal for dinner tonight. Naturally
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Happy Cooking from The Cook & Kitchen Staff at http://www.recipe-a-day.com
From The Cook & Kitchen Staff at http://www.recipe-a-day.com by The Cook
<owner-dailyrecipe@recipe-a-day.com> on Dec 04, 1997
A Message from our Provider:
“This is the day the Lord has made! Be glad!”