Norwegian Christmas Bread Or Julekake |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 2 |
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My Norwegian ancestry is on my father's side. This is a very popular Christmas Bread. Ingredients:
4-3/4 to 5-1/4 cups all purpose flour |
2 pkgs. active dry yeast |
1-1/2 teaspoons ground cardamom |
1-1/4 cups milk |
1/2 cup sugar |
1/3 cup margarine or butter |
1/2 tsp salt |
1 egg |
1 cup currants or raisins |
1/2 cup chopped candied red &/or green cherries |
1/2 cup diced candied citron or mixed candied fruits and peel |
1 egg |
1 tablespoon water |
Directions:
1. In a large bowl, stir together 2 cups of flour, yeast and cardamon.
2. In a saucepan, combine milk, sugar, margarine and salt.
3. Heat and stir just until warm (120 -130 degrees) and margarine is almost melted.
4. Add milk mixture to flour mixture.
5. Add one egg.
6. Beat with electric mixer on low 30 seconds.
7. Scrape sides of bowl continually.
8. Beat on high for 3 minutes.
9. Use a wooden spoon and stir in raisins, cherries and candied fruit and as much of the remaining flour as possible.
10. Turn out onto a lightly floured surface.
11. Knead in the remaining flour to make dough moderately stiff, but smooth and elastic.
12. This takes about 6 to 8 minutes total.
13. Shape into a ball and place in a lightly greased bowl - turning once to grease surface.
14. Cover and let rise in a warm place until double in size - about and hour and a half.
15. Punch dough down.
16. Turn onto a lightly floured surface and divide in half.
17. Cover and let rest for 10 minutes.
18. Shape into two round loaves, place on greased cookie sheet(s), flatten to approximately 8 diameter.
19. Cover and let rise in a warm place until almost double.
20. This should take 45 to 60 minutes.
21. In a small bowl, beat egg and water together.
22. Brush onto loaves and bake them at 350 degreess for about 40 minutes or until loaves sound hollow when tapped.
23. TIP: Cover loosely with foil after baking for 20 minutes to prevent over-browning.
24. Cool on wire racks.
25. Makes 2 loaves.
26. Loaves can be made ahead and frozen for up to six months.
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