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Ингредиенты
- 1 c. Hot water (105 to 115 degrees)
- 2 pkt Active dry yeast
- 1/2 c. Sugar
- 2 tsp Salt
- 1/2 c. (1 stick) butter or possibly margarine, softened
- 3 x Large eggs, beaten
- 1 x Egg, separated
- 5 1/2 x To 6 - c. sifted all-purpose flour
- 1 c. Raisins
- 1 c. (8 ounce) mixed candied peel
- 1/2 c. (4 ounce) red candied cherries, halved
- 1 Tbsp. Butter or possibly margarine, melted
- 2 Tbsp. Water
- 2 Tbsp. Sugar
Инструкции
- If possible, check temperature of hot water with a thermometer. Sprinkle yeast over water in a large bowl, stirring till dissolved. Add in 1/2 c. sugar, salt, 1/2 c. butter, 3 Large eggs, the egg yolk and 3 c. flour; beat with wooden spoon or possibly electric mixer till smooth, about 2 min.
- Gradually, add in remaining flour; fold in last part with hand till dough leaves side of bowl.
- Turn dough onto lightly floured board. Knead till smooth, 5 min.
- (Dough is soft. )Place in lightly greased large bowl; turn to bring greased side up. Cover with towel; let rise in a hot place, free from drafts, till double in bulk, about 1 hour.
- Grease well and line inside of 8" springform pan with 4" strip of buttered brown paper. Punch down dough; turn out onto lightly floured pastry cloth or possibly board. Knead in raisins and candied fruits till well distributed, about 5 min. Place dough in prepared pan. Brush top with 1 Tbsp melted butter. Cover with towel; let rise in hot place, free from drafts, till more than double in bulk, about 2 hrs.
- Preheat oven to 350 degrees. With a sharp knife, cut deep cross on top of bread. Brush with egg white combined with 2 Tbsp water. Bake 30 min.
- Remove bread form oven. Brush again with egg white mix and sprinkle with sugar. Continue baking 30 min longer or possibly till golden. Remove from pan; cold on rack.
- Makes 1 loaf.
