Italian Christmas Bread
2 packages yeast
1/2 cup warm water
1/4 cup sugar
3/4 tsp salt
1/3 cup butter, melted
1/4 cup water
1/3 cup non-fat milk solids
3 and 3/4 cup sifted all purpose flour
2 eggs
3/4 tsp vanilla
1/4 cup white raisins
1/4 cup almonds, chopped
2 Tbsp candied pineapple
1/4 cup candies lemon peel
Soften yeast in lukewarm water. Combine sugar, salt, butter, and
remaining water. Combine non-fat milk solids and 1 cup flour. Remove
a Tbsp of white from the eggs and reserve for glaze. Add remainder
of eggs, vanilla, and softened yeast. Beat till smooth. Add 1 cup
flour with fruits and nuts. Blend and add remaining flour to form a
soft dough.
Turn out on a lightly floured pastry cloth and
knead until smooth. Place in a greased bowl, turning once to bring
the greased side up. Cover and let rise in a warm place until double
in bulk (1 hour and 20 minutes). Turn out on a pastry cloth and
knead.
Shape into a round loaf and place in a greased 8
or 9 inch round cake pan. Brush with egg white, cover, and let rise
until double in bulk (40 minutes).
Brush again with egg white and bake at 325F for 55-60 minutes. Cover
with foil after 15 minutes of baking to prevent overbrowning. |