| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Fruits, Eggs |
Norwegian |
Breads |
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Butter |
| 1/2 |
c |
Milk |
| 1 |
pk |
Active dry yeast |
| 1/2 |
c |
Warm water |
| 1/4 |
c |
Sugar |
| 1 |
ts |
Salt* |
| 1 |
c |
Raisins |
| 1/2 |
c |
Chopped candied cherries or candied fruit, optional |
| 1 |
|
Egg; slightly beaten |
| 3 1/2 |
c |
Pillsbury's Best All Purpose Flour* |
INSTRUCTIONS
BAKE at 350 degrees for 30 to 35 minutes. MAKES 2 or 3 round loaves Heat
butter and milk until butter is melted. Cool to lukewarm. Soften yeast in
warm water in mixing bowl. Add sugar, salt, raisins, candied cherries or
candied fruit, and egg. Add gradually 3 1/2 cups to 4 cups flour to form a
stiff dough. Beat well after each addition. Let rise in warm place (85
degrees) until doubled in size, 1 1/2 to 2 hours. Turn out on floured
surface. Toss lightly until dough is coated with flour and is not sticky.
Shape dough as follows: (1) either divide into two parts and shape into
round loaves. Place on greased baking sheets or two well-greased 8 -inch
round pans or star-shaped pans. (2) Or divide in three parts, shape into
round loaves and place in three well-greased 1 -pound coffee cans. Cover.
Let rise until light and doubled in size, about 1 hour. Bake in moderate
oven (350 degrees) 30 to 35 minutes. Brush with reserved egg. *For use with
Pillsbury's Best Self-Rising Flour, omit salt.
NOTES : "Developed by Ann Pillsbury"
Recipe by: Best Loved Foods of Christmas
Posted to MC-Recipe Digest V1 #887 by NGavlak <NGavlak@aol.com> on Nov 6,
1997
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