Cardamom Fruit Bread
|Salt||1 1⁄2 Teaspoon|
|Milk||1 1⁄4 Cup (20 tbs)|
|Chopped candied fruit||1 Cup (16 tbs)|
|Egg white||1 , slightly beaten|
|Egg||1 , slightly beaten|
|Ground cardamom||1 Teaspoon|
|Sugar||1⁄2 Cup (8 tbs)|
|Warm water||1⁄2 Cup (8 tbs) (Lukewarm For Compressed Yeast)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Yeast||1⁄2 Ounce (2 Packages, Active Dry / Compressed)|
|Seedless raisins||3⁄4 Cup (12 tbs)|
|Unsifted all purpose flour||5 1⁄2 Cup (88 tbs) (Regular)|
|Whole candied cherries||6|
Scald milk and pour over sugar, salt, cardamom, and butter in a large bowl.
Cool to lukewarm.
Soften yeast in water; stir into milk mixture.
Beat in egg and 2 cups of the flour to make a smooth batter.
Cover and let stand 20 minutes.
Mix together the candied fruit, raisins, and 2 tablespoons of the flour; blend into batter.
Stir in enough of the remaining flour to make a soft dough; turn out onto lightly floured board and knead until smooth, about 5 minutes.
Place in greased bowl, turn dough to grease top, cover, and let rise in warm place until doubled, about 1 hour 45 minutes.
Punch down, and divide dough into four equal portions.
To shape each loaf, take one portion of the dough and divide into four equal parts; form each part into a loaf-shaped roll 3 inches long.
Place these four rolls side by side in a 3 1/2 by 7 1/2-inch loaf pan.
Press one whole candied cherry in the center of each of the four parts.
Cover and let rise in warm place until almost doubled, about 1 hour 30 minutes.
Brush with egg white.
Bake in a 325° oven for 45 minutes, or until inserted pick comes out clean.
Makes 4 small loaves. (To bake fruit bread in 5 by 9-inch loaf pans, divide dough in half then divide each half into four equal parts.
Shape each part into a loaf-shaped roll 4 1/2 inches long.
Place these four rolls side by side into each of two loaf pans.
Increase baking time to 55 minutes.)