Bread-Bakers v111.n001.2

A friend from Colorado recently shared this recipe with me, which 
came from Austria to the US in 1901 with her grandparents.  For her 
it's a family tradition to have this bread made at Christmas time, 
and she wants to make sure that the recipe doesn't disappear with her.

Below the recipe as she sent it to me.

Merry Christmas to everyone, and thank you all for your postings!

Andreas


ZELTEN BROT  (Austrian Christmas bread)

Mix together:
9 cups flour
1/3 cup shortening
1/3 cup sugar
2 tsp. salt

Add to flour:
5 tsp. cinnamon
3/4 tsp each - allspice and cloves
1 tsp. nutmeg

Mix well with flour mixture.

Add:
3 cups raisins
3 cups chopped dates
2 cups chopped nuts (I use walnuts)

Add: Sponge made with:
1 cup flour
1/4 cup sugar
2 Tbsp yeast
1 cup warm water

Let sponge rise.  This is to proof the yeast.  (In our modern times, 
I know that it is not necessary to proof the yeast, but that's the 
only way I know to do, as I watched my mother make this bread.

Mix well until all ingredients are mixed in.  Add enough warm water 
to make a medium soft dough.  Dough will be a little softer than 
regular bread dough, and harder to work with because of all the 
fruits.  Let rise until half again the size of the original 
dough.  Punch down and knead as you make the individual loaves.  Let 
rise slightly again.

Bake at 375 F.  I use a medium size loaf pan and bake it about 25 
minutes, or until it tests done.

This recipe makes 8-9 medium size loaves.