Home Bread-Bakers v120.n045.9

Yuletide Bread

Reggie Dwork <reggie@jeff-and-reggie.com>
Thu, 26 Nov 2020 21:32:25 -0800
* Exported from MasterCook *

                              Bread, Yuletide

Recipe By     :King Arthur Baking
Serving Size  : 16    Preparation Time :0:00
Categories    : Bread                           Holidays

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2      teaspoons  salt
      1/2           cup  sugar -- (99g)
   1           teaspoon  Yuletide Cheer Spice
      1/2      teaspoon  cinnamon -- Indonesian
   3 1/4           cups  All-Purpose Flour -- Unbleached, (392g)
   1         tablespoon  baking powder
   1 1/4           cups  Yuletide Cheer Fruit Blend -- (177g)
   1 1/4           cups  milk -- (280g)
   4        tablespoons  butter -- melted and cooled, (57g)
   3              large  eggs -- 1 separated, reserve the white
      1/2           cup  almonds -- lightly toasted sliced, (43g)
      1/2      teaspoon  almond extract
   1              large  egg white -- from above, beaten with
   1         tablespoon  sugar
                         pearl sugar -- or coarse sparkling sugar
                         almonds -- toasted, sliced

A Scandinavian holiday tradition, julekage (or julekake) is a 
fruit-studded, lightly spiced, yeast-less bread that's perfect for 
coffee with company. Here's our version, brimming with dried fruit and 
almonds and topped with pearl sugar for a festive touch.

Tips: To substitute for the Yuletide Cheer Fruit Blend: use 1/2 cup 
(85g) each candied orange peel and golden raisins, and 1/4 cup each 
candied lemon peel (42g) and dried cranberries (57g).  To substitute 
for the Yuletide Cheer Spice: use 1/2 teaspoon cardamom, 1/4 teaspoon 
coriander, and 1/8th teaspoon each allspice and nutmeg.

PREP: 15 mins
BAKE: 1:10 to 1:15
TOTAL: 1:25

Preheat the oven to 350F. Lightly grease the inside of a panettone pan 
(or a paper panettone pan) and place on a baking sheet.

Whisk together the dry ingredients and the fruit blend. Whisk together 
the milk, melted butter, and 2 eggs + 1 yolk (reserve the white). Add 
to the dry ingredients and stir to combine. Mix in the almonds.

Transfer the batter to a 6" bakeable paper panettone pan and smooth the top.

Make the topping by beating the reserved egg white with sugar; lightly 
brush over the top of the batter. Sprinkle with pearl sugar and more 
toasted almonds.

Bake the bread for 70 to 75 minutes, until a paring knife inserted in 
the center comes out clean. Remove it from the oven and cool 
completely on a rack before slicing or wrapping.

Store bread, wrapped airtight, at room temperature for up to 4 days; 
freeze for longer storage.

Cal 184, Fat 3g, Carb 33g, Sod 245mg, Fiber 1g, Pro 6g

S(Internet address):
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Per Serving (excluding unknown items): 199 Calories; 7g Fat (31.6% 
calories from fat); 6g Protein; 29g Carbohydrate; 1g Dietary Fiber; 
50mg Cholesterol; 348mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 1/2 
Lean Meat; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates.

NOTES : 2020 - 1126