Swiss Holiday Bread
Ingredients
Instructions
- Sprinkle the yeast into 2 1/4 cups warm water.
- Stir until dissolved.
- Scald the milk and pour into large bowl.
- Stir in the sugar, butter and salt and let sit until lukewarm.
- Beat in 2 cups of flour, then the yeast, egg and enough extra flour to make a soft dough (1 1/2 to 1 3/4 cups).
- Turn the dough out on a lightly floured surface.
- Cover with a towel and let it stand for 10 minutes.
- Knead until smooth, about 10 minutes.
- Place in a lightly greased bowl, turning it once to grease the whole surface.
- Cover and leave to rise in a warm place (80° to 85°) until doubled in bulk, about 1 1/2 hours.
- Punch the dough and let it rise again until it doubles in size.
- Punch it down and using hands, work in the citron, raisins, almonds, cherries and lemon rind.
- Divide the dough in half; shape into two loaves and put into greased 9 x 5 x 3-inch loaf pans.
- Let rise until almost doubled in bulk, about 30 to 40 minutes.
- Preheat the oven to 350°.
- Brush the loaves with the beaten egg, then bake for 25 to 30 minutes or until they sound hollow when tapped with the finger.
- Remove the loaves from the pans and cool on a rack.
Nutrition & Diet Analysis (per serving)
906
kcal
45% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).