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Swedish Christmas bread

"Carlton" <carlton@wave.net>
Tue, 13 Nov 2001 09:30:51 -0800
v101.n054.2
Julekage

1 C lukewarm milk
1/2 C sugar
1/2 t salt
1/2 t ground cardamom
1 egg, small
2 T shortening, softened
1 cake yeast
3 1/4 C sifted flour, up to 3 1/2 C
1/4 C chopped citron
1/2 C raisins

Mix together milk, sugar, salt and cardamom. Add the egg and shortening. 
Add flour, citron and raisins, mixing first with spoon, then by hand. Turn 
onto lightly floured board and knead until smooth and elastic. Place in 
greased bowl; turn greased side up. Cover, let rise in warm place until 
doubled. Punch down and let rise second time. Shape into round loaf and 
place in greased 9 inch round pan. Cover and let rise until double. Bake at 
350 F until brown, about 50 minutes. Makes one loaf.

Blue Ribbon Winner at Minnesota State Fair. by Sylvia M. Okerstrom.
 From a Swedish cookbook printed in Minneapolis, MN.