Dutch Christmas Loaves
|Milk||1 Cup (16 tbs), scalded|
|Butter/Margarine||1 Cup (16 tbs), melted|
|Sugar||1 Cup (16 tbs)|
|Active dry yeast package||2|
|Warm water||1⁄2 Cup (8 tbs)|
|All purpose flour||7 Cup (112 tbs)|
|Eggs||4 , well beaten|
|Grated lemon peel||1 Tablespoon|
|Chopped citron||7 Ounce (About 1 Cup)|
|Raisins||1 Cup (16 tbs), plumped|
|Finely chopped blanched almonds||1 1⁄2 Cup (24 tbs), finely chopped|
Pour milk over butter, sugar, and salt in bowl; cool to lukewarm.
Soften yeast in the warm water.
Add about 1 cup of the flour to the milk mixture and beat vigorously until smooth.
Stir in the yeast.
Add half the remaining flour; beat well.
Beat in the eggs and lemon peel with the remaining flour to make a smooth dough.
Stir in the fruits and nuts until distributed evenly.
Cover; let rise in a warm place until doubled, about 1 1/2 hours.
Divide dough into halves; shape each into a ball and place in two greased and floured 9-inch layer cake pans.
Cover; let rise again until doubled, 1 to 1 1/2 hours.
Bake at 375°F about 40 minutes, or until browned.
Remove from pans and cool on racks.
Brush with melted butter and sprinkle with confectioners' (icing) sugar.