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Saturday, April 3, 2010

Saturday Savory Recipe's

Okay, in honour of the Easter Holiday, here is a recipe that might take just a little bit of time (because the bread has to rise, and then rise again, but it's yummy!! I've seen this one several times in my pursuit of a holiday bread minus some ingredients or adding something different. With it, you can halve the dough, roll out and twist the two around each other, connecting the ends by following the directions below. Once this step is done, tuck a colored-hardboiled egg into the twists, brush with egg white instead of butter and bake as indicated below. Holiday bread or Easter Bread Ring. I'm sure most of you will have either heard of it or eaten it at some point in your lives. Enjoy!
2 packets active dry yeast
1 cup raisins
1/2 cup warm water
1/2 cup currants
1 1/2 cups milk, lukewarm
3/4 cup slivered almonds
1/2 cup sugar
grated rind of 3 lemons
1 tsp. salt
1/2 tsp. cardamom
1/2 cup butter, softened
7 to 7 1/2 cups sifted flour

Preheat oven to 375°F

Sprinkle yeast over the warm water; stir until dissolved. Set aside for 5 minutes.

Meanwhile, scald the milk and allow it to cool. (You may use reconstituted non-fat dry milk if you'd like to skip the scalding step).

Combine lukewarm milk, sugar, salt, butter and about half the flour. Beat for 2 minutes; add the yeast mixture.

Toss the nuts and fruit in a small amount of flour to coat. Add this and enough of the remaining flour to the batter to make a soft dough (more or less flour may be needed), along with lemon rind and cardamom. When you have a soft dough, knead on a floured work surface for 10 minutes until smooth and elastic.

Place in a buttered bowl (or use a non-stick spray for O extra calories), brush top with melted butter, and let rise until doubled in size. Punch down and knead again, form into one long roll, tucking ends under neatly.

Place on a greased baking sheet, and let rise until doubled.

Bake for about 1 hour. Top should be nicely brown. Brush with melted butter or dust with powdered sugar while still warm.

This celebration bread is famous in Northern Germany.

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