Date: Mon, 12 Nov 2012 10:43:50 GMT -------------- BEGIN bread-bakers.v112.n041 -------------- 001 - "Jeff Dwork" Subject: Vacation Date: Mon, 12 Nov 2012 05:34:03 -0500 We are on vacation - left home 29 Oct. We had hoped to keep the list running but have discovered that while a tablet is nice for reading and web surfing, text editing is not so easy. Right now we are on a cruise ship off the east coast of Australia heading for Wednesday's solar eclipse. We'll be back on land in two weeks. Please continue to post and we'll catch everything up when we can. Jeff & Reggie --------------- MESSAGE bread-bakers.v112.n041.2 --------------- From: "Jeff Dwork" Subject: Kerstbrood (Christmas Bread) Date: Mon, 12 Nov 2012 05:40:10 -0500 Got this off another list back in 1997... hope you enjoy it if you try it. Seems appropriate to post it now as we are on a Holland America ship. Reggie * Exported from MasterCook * Kerstbrood (Christmas Bread) Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 envelopes dry yeast 1/2 cup warm water 3/4 cup milk -- at room temperature 1/2 cup granulated sugar 1/2 teaspoon salt 1/2 cup unsalted butter -- softened 3 large eggs* -- lightly beaten 1 cup currants or raisins** 1/2 cup diced citron 1/2 cup diced orange peel or candied fruit 4 1/2 cups all-purpose flour 3/4 cup chopped blanched almonds 2 teaspoons ground cinnamon 1/2 cup powdered sugar *Hold 1 egg white in reserve. **Or, a mixture of both. Recipe makes 2 loaves. In a large mixing bowl stir yeast into warm water and dissolve. Add the milk, sugar, salt, butter and 2 whole eggs plus the yolk from the third egg and blend well. In a separate bowl, dust the raisins, currants, citron and orange peel or candied fruit with a little flour and cinnamon. Add the almonds to the fruit mixture. Add half of the flour to the yeast mixture and stir until smooth. Cover and let rise in a warm place until doubled, at least 1 hour. Add the remaining flour and knead the dough until smooth and elastic, approximately 5 minutes. Knead in the fruits and almonds. Place dough in an oiled bowl, turning the dough so it is completely coated and covered. Let dough rise for about 30 minutes. Divide the dough into two equal portions and press each ball into a large, flat circle. Fold each circle over so the top half is 1 inch from the edge of the bottom half, forming a split-loaf shape. Place loaves on a greased baking sheet and cover with plastic wrap. Let rise again until doubled in size, approximately 30 minutes. Bake in a preheated 375 F oven for 40 minutes, until golden brown. Cool on a wire rack and sprinkle the top generously with powdered sugar before serving sliced. Posted on RecipeLu by Sarah in Ky 12/4/97 MC formatted by cranew@foothill.net - - - - - - - - - - - - - - - - - - NOTES : Sarah says, "It just wouldn't be Christmas in The Netherlands if there wasn't some Christmas Bread served at each festive gathering. Kerstbrood is a morning, noon and night bread. Just dust the portion being served with powdered sugar, slice and serve. You'll have a hearty sample of one of the best Dutch Treats ever made." --------------- END bread-bakers.v112.n041 --------------- Copyright (c) 1996-2012 Regina Dwork and Jeffrey Dwork All Rights Reserved