Here is our family's recipe for Lebkuchen. We were told that this recipe
"came over on the boat" with Grandma Trik (my hub's Grandmother), and we
make it every Christmas--it wouldn't BE Christmas without it. And since
we're on the subject of Christmas, I'll also post the family recipe for
Raisin Bread. This is a Christmas tradition, served at breakfast with
corned ham (yes, I said corned ham, and very delicious it is, too!)
Lebkuchen
2 c honey
1 1/2 c packed dark brown sugar
2 eggs
2 Tbs lemon juice
2 tsp grated lemon zest
5 c all-purpose flour
1 tsp baking soda
2 tsp cinnamon
2 tsp ground cloves
2 tsp ground allspice
2 tsp ground nutmeg
1 1/2 finely chopped citron
1 1/2 c sliced almonds
Bring honey to a boil, then cool completely. When cool, add sugar, eggs
(beaten), lemon juice & zest. Stir in citron and nuts. Combine all the
dry ingredients together and then stir into honey mixture (warning: this
requires a really strong arm, and don't try to do it with a mixer, even a
KitchenAid--you'll burn out the motor!). Chill the dough overnight.
Next day, preheat oven to 400 F. Roll out a small amount of the dough at a
time. I've found the easiest way to cut it is simply to use a sharp knife
and cut it in rectangles, about 1-1/2" X 2-1/2". Place 1" apart on a
greased cookie sheet, and bake 10-12 minutes, or until no imprint remains
when touched lightly. Watch them carefully' because of the honey, they go
from done to burned very quickly.
If desired, you may glaze them with the following icing (though we have
never used it):
Blend 1 c sugar and 1/2 c water in a small saucepan and boil it until it
reaches 230 F on a candy themometer (thread stage). Remove from the heat
and stir in 1/4 sifted confectioner's sugar. If it becomes very sugary,
you can reheat it, adding a little water until it becomes clear again. As
I say, we never used the glaze.
The cookies are hard, crunchy-chewy, and spicy, and utterly delicious. If
you don't like citron, you can use candied pineapple, but try it with the
citron first. This does make a lot of cookies, but that's never kept them
from disappearing in our house!
THE One and Only Thomas Family Raisin Bread
2 packets active dry yeast (not rapid-rise), or cakes if you can find them
1 3/4 c warm water
2 c all-purpose flour
2 tsp salt
2 Tbsp sugar
Mix everything together, and allow to stand in a warm place until bubbly
(set sponge and "proof")
Add:
2 beaten eggs
1 c sugar
1/2 c melted butter
1/2 c bread flour + enough all-purpose flour to make a soft dough, up to
about 5 c total
Mix in, knead until smooth and satiny. Place in a greased bowl, turn over
to coat dough with grease, cover, and allow to rise in a warm place until
doubled, 3/4 to 1-1/2 hours. Then, punch down and knead in:
1 tsp ground nutmeg
1 tsp lemon extract
2-3 tsp (or more--we like more!) ground cinnamon
1 or more boxes of raisins (my husband's family prefers the seeded muscat
raisins, my personal preference is for regular seedless raisins)
Shape into loaves, place in loaf pans, and let rise until doubled. Bake
for approximately 1/2-3/4 hour at 325 F, until bread tests with an
instant-read thermometer thrust into its center to about 190 F We do not
ice or glaze this bread, and it's a lot less sweet than commercial raisin
bread, but it is quite delicious.
Enjoy
[[ Editor's note: Susannah adds this:
If y'all are interested, I'm willing to post the
recipe for corned ham, but it does require a 6-week
commitment of a large space in a fridge or cooler.
Corned ham is very tasty, a lot like a cross between
turkey and ham.
This is outside the scope of bread-bakers, so please write directly to
Susannah to ask her to email the recipe to you.
Thanks, Jeff ]]