INGREDIENTS

INSTRUCTIONS

SPONGE/DOUGH #1
DOUGH #2
DOUGH #3
FILLING
Sponge/Dough #1: In a medium bowl, dissolve the yeast in the warm water and
let stand until creamy, about 10 minutes. Add flour, and stir with a wooden
spoon until smooth. Cover with plastic wrap and let rise until doubled in
volume, about 30 minutes.
Dough #2 (When dough #1 has risen): In a large bowl, dissolve yeast in warm
water and let stand until creamy, about 10 minutes. Add dough #1 (it will
have a very loose consistency) to the yeast mix and stir well. Add the
eggs, flour, sugar and stir until well mixed. Cover the dough with plastic
wrap and let rise until doubled in vloume, about 1 hour.
Dough #3 (When dough #2 has finished rising): In a large bowl, combine
eggs, yolks, sugar, honey, vanilla extract, and salt. Add dough #2, it will
have a very loose consistency, and mix well. Add the softened butter, mix
well.
Add the 3 cups flour (1 cup at a time) and coninue stirring until the dough
has a soft texture, like soft cookie dough. Turn out on a well floured
surface and knead gently, adding the last 3/4 cup flour as needed. Knead
until the dough is soft and smooth and holds it's shape. Be careful not to
create lumps.
Lightly butter a very large bowl, enough to allow the dough to triple in
volume. Place the dough in the bowl and turn to coat with the butter, cover
with plastic wrap and let rise until tripled, about 3 hours.
Filling: (can be mixed while waiting for dough to rise): Mix raisins,
currants and dried cranberries in a small bowl. Cover with warm water and
allow to soften for 10 minutes. Drain and pat dry. Mix in the finely
chopped peel and lemon zest. Set aside.
When the dough has triple in volume, turn out on a lightly floured surface
and pat down into an oval or rectangle about 1/2" thick. Sprinkle half the
filling mix over the dough, and roll up jellyroll fashion along the long
edge. Again pat down into an oval shape about 1/2" thick and sprinkle the
remaining filing mix over the dough. Roll up jellyrool fashion along the
long edge.
Divide the dough into 3 pieces; two pieces should be about 1/3 larger than
the third piece. Butter the bottoms and sides of two 300g coffee cans and
one 398ml can. Line the bottoms and sides with waxed paper.
Gently roll the dough into balls and place the two larger pieces into the
two larger cans and the small piece into the small can. Cover with plastic
wrap and allow to double in volume, about 2 hours. Once the dough has
risen, cut a small 'X' in the top of each loaf and bake in a preheated 400
F (200 C) oven for 10 minutes. Reduce temp. to 375 F (190 C) for another 10
minutes. Again reduce the oven to 350 F (180 C) and bake for 15 minutes
loger for the small can and 30 minutes for the large cans; or until a
wooden skewer comes out clean when inserted into the bread.
Cool the breads in their cans on a rack for 30 minutes. Carefully unmold
the breads and lay on their sides, on a rack, until cooled. Best eaten
within 48 hours.
NOTES: I baked this recipe in 5 1/2 " high clay flour pots lined with foil.
The recipe filled two pots. I baked at 400 F for 15 mins. then turned the
oven down to 325 F for about 50 mins. The bread was done when a skewer came
out clean. Make sure the butter is well softened or it will be almost
impossible to mix in well.
From: Western Living magazine, December 1995.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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