Scandinavian Christmas Fruit Bread
|Active dry yeast||1⁄4 Ounce (1 Package)|
|Warm water||1⁄4 Cup (4 tbs) (105 To 115 F)|
|Lukewarm milk||3⁄4 Cup (12 tbs), scalded and then cooled|
|Sugar||1⁄4 Cup (4 tbs)|
|Ground cardamom||1⁄2 Teaspoon|
|Shortening||1⁄4 Cup (4 tbs)|
|Raisins||1⁄2 Cup (8 tbs)|
|Chopped citron/Mixed candied fruit||1⁄3 Cup (5.33 tbs)|
|All purpose flour||3 1⁄2 Cup (56 tbs)|
|Butter margarine||2 Tablespoon, softened|
|Glaze||1⁄2 Cup (8 tbs)|
Dissolve yeast in warm water in large mixer bowl.
Add milk, sugar, salt, cardamom, egg, shortening, raisins, citron and 2 cups of the flour.
Beat on low speed, scraping bowl constantly, 30 seconds.
Beat on medium speed, scraping bowl occasionally, 2 minutes.
Stir in enough remaining flour to make dough easy to handle.
Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes.
Place in greased bowl; turn greased side up.
Cover; let rise in warm place until double, 1 to 1 1/2 hours.
Punch down dough; shape into round loaf.
Place in greased round layer pan, 9 x 1 1/2 inches.
Brush top lightly with margarine; let rise until double, about 45 minutes.
Heat oven to 350°.
Bake until loaf is golden brown, 35 to 45 minutes.
Brush with margarine.
Spread with Glaze.
Cool on wire rack.