Polish Christmas Bread
|Active dry yeast||1⁄2 Tablespoon|
|Warm water||1⁄4 Cup (4 tbs) (105-115Â°F)|
|Milk||1⁄3 Cup (5.33 tbs)|
|Unsalted butter||4 Tablespoon|
|Flour||2 1⁄2 Cup (40 tbs)|
|Vanilla extract||1⁄2 Teaspoon|
|Confectioners icing||1 Tablespoon|
|Ground cinnamon||1⁄2 Teaspoon|
|Lemon peel||1⁄4 Teaspoon, grated|
|Orange peel||1⁄4 Teaspoon, grated|
|Chopped candied lemon peel||1⁄4 Cup (4 tbs)|
|Chopped candied orange peel||1⁄4 Cup (4 tbs)|
|Golden raisins||2 Tablespoon|
|Slivered almonds||2 Tablespoon|
|Unsalted butter||1 Tablespoon, melted|
|Glaze||1 Cup (16 tbs)|
|Egg||1 (Beaten With 1 Tablespoon Water)|
1 Dissolve yeast in warm water. Set aside for 5 minutes. Heat milk, butter, salt, and sugar to warm (105°-115°F).
2 Combine 1 1/2 cups flour, yeast mixture, milk mixture, vanilla, and egg in mixing bowl. Mix thoroughly.
3 Add enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth€”about 10 minutes.
4 Place in greased bowl, turning to coat top. Cover; let rise in warm place until double€”about 45 minutes.
5 Make filling by combining sugar, cinnamon, grated lemon peel, grated orange peel, candied lemon peel, candied orange peel, raisins, and slivered almonds.
6 Punch down dough. Roll into a 10 x 18-inch rectangle. Brush with melted butter.
7 Spread filling over dough, leaving 1-inch margin all around. Roll up jelly-roll style and seal edge. Shape into a horseshoe. Place on greased baking sheet.
8 Cover; let rise in warm place until double€”about 45 minutes. Make glaze and brush on loaf.
9 Bake in a preheated 375°F oven about 30 minutes or until done. Cool on wire rack. Frost with Confectioners' Icing. Decorate with almonds.