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Рецепт Italian Christmas Bread

by Global Cookbook

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

1. 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.
2. Gradually, add in remaining flour; fold in last part with hand till dough leaves side of bowl.
3. Turn dough onto lightly floured board. Knead till smooth, 5 min.
4. (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.
5. 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.
6. 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.
7. 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.
8. Makes 1 loaf.

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