Unicorn (Unicorn@Indenial.com)
Sat, 26 Dec 1998 09:06:38 -0500
Reader Andrew Roberts contributed today's food funny:
A man goes into the doctor's with custard in one ear and jelly in the
other. "Doctor, doctor, I'm having trouble hearing" "I know what the
problem is: you're a trifle deaf!"
German Christmas Bread
2 cups (500 ml) milk, scalded and cooled
1 tsp (5 ml) sugar
2 tsp (10 ml) salt
11 cups (2.75 L) flour (may require more)
2 packages active dry yeast, or 2 cakes compressed
yeast, dissolved in 1/4 cup (60 ml) warm water
1 lb (450 mg) butter
1+1/2 cups (375 ml) sugar
6 eggs, beaten
1/3 cup (80 ml) rum or brandy (may substitute water)
1 lb (450 g) golden raisins (sultanas)
1 lb (450 g) assorted candied fruits and peels
1 lb (450 g) chopped walnuts or slivered almonds
1/2 tsp (2 ml) mace
1/2 tsp (2 ml) nutmeg
Grated rind of 1 lemon
1/4 cup (60 ml) melted butter for brushing loaves
1/3 cup (80 ml) rum or brandy for brushing
loaves (optional)
1/4 cup (60 ml) powdered sugar for dusting loaves
In a medium-sized saucepan combine the milk, 1 teaspoon (5 ml) sugar,
1 cup (250 ml) flour, and the yeast. Stir to combine, cover, and let
stand until bubbly. Cream 1 pound (450 g) butter and 1+1/2 cups (375
ml) sugar until fluffy. Stir in 5 cups (1.25 L) flour and the yeast
mixture. Blend 1 cup (250 ml) flour with the fruits and nuts. Add
the flour and fruit mixture, the spices, the lemon peel, and the
remaining flour, mixing well to form a firm dough. Turn the dough
onto a floured surface and knead thoroughly. Place in a large greased
bowl, cover with a dish towel, and allow to rise until it has doubled
in volume. Punch the dough down and turn onto a floured surface.
Divide the dough into 3 or 4 sections and shape each section into a
thick oval shape. Fold one of the ends of the dough about 3/4 of the
way over the other and gently press the edges together. Place on
greased cookie sheets and allow the loaves to rise until doubled in
size. Brush the loaves with melted butter and bake in a preheated
350F (180C) oven for 1 hour to 1 hour 20 minutes, depending on the
size of the loaves, until golden brown. If the loaves brown too fast,
cover with aluminum foil. When loaves are done, brush with melted
butter and spoon a little rum or brandy (optional) over the loaves and
allow it to soak in. Sprinkle liberally with powdered sugar. Allow
the bread to mellow for 2 or 3 days before cutting. Slice thinly and
serve with whipped butter. Keep tightly wrapped. Makes 3 or 4
loaves.
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