Recipe
From Razzle Dazzle
Recipes
Lemon-Cardamom Loaf Recipe
4 1/2 - 5 C. flour
2/3 C. sugar, divided
2 packages rapid-rise yeast
2 1/2 t. grated lemon peel
1 t. ground cardamom
3/4 t. salt
1/2 C. butter or margarine, divided
1/2 C. water
1/3 C. milk
3 eggs
Powdered sugar to sift over top
In large bowl, combine 2 cups flour, 1/3 cup of the sugar, undissolved yeast,
lemon peel, cardamom and salt. Cut � cup butter into pieces; heat cut-up butter,
water and milk until warm (105-115 degrees). Butter does not need to melt. Stir
into dry ingredients. Stir in eggs and enough remaining flour to make soft
dough. Knead on lightly floured surface until smooth and elastic, about 6-8
minutes. Cover; let rest on floured surface 10 minutes.
Divide dough into 30 equal pieces; roll into balls. Evenly layer 10 balls in
bottom of greased 10-inch tube pan with nonremovable bottom. Melt remaining
butter. Drizzle about 1 1/2 tablespoons melted butter over balls; sprinkle with
2 tablespoons remaining sugar. Repeat layers twice. Cover tightly with plastic
wrap; refrigerate 2 to 24 hours.
Remove from refrigerator; uncover dough and let stand 10 minutes. Bake at 375�
F. for 40-40 minutes or until done, covering with foil after 30 minutes to
prevent excess browning. Let cool in pan on wire rack 10 minutes. Invert onto
serving plate. Sift powdered sugar over tops and sides of warm loaf. Cool
completely.
Makes 1 coffeecake.
Source: Fleischmann's Yeast
Recipe
From Razzle Dazzle
Recipes