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Saturday, December 14, 2013

JULE KAGA (Norwegian Christmas Bread)

*Christmas Collection*

1 cup milk
1/2 cup sugar
1 tsp salt
1/2 cup shortening
1/4 cup lukewarm water
2 packages yeast, compressed or dry

4-4-1/2 cups sifted flour
1-1/2 tsps ground cardamom
1/2 cup chopped almonds
1/2 cup raisins, optional
1/4 cup chopped candied cherries
1/4 cup chopped citron

1. Scald milk; stir in sugar, salt and shortening; cool to lukewarm. Soften yeast in water. Stir into milk mixture. Add 2 cups flour; beat thouroughly. Cover; let rise in warm place until double in bulk, about 30 minutes. Stir in cardamom, nuts and fruit. Add enough remaining flour to make a soft dough. Turn out on floured; knead until smooth and elastic.

2. Place in greased bowl; turn once to grease all over. Cover; let rise in warm place until double in bulk, about 1 hour. Punch down; form into round ball. Place on greased baking sheet. Cover; let rise again until nearly double in bulk, about 1 hour. Bake at 400 degrees for 10 minutes; reduce heat to 350 degrees, continue baking for 40 minutes until loaf tests done. Cool; frost with POWDERED SUGAR ICING: Blend 1 cup powdered sugar, 1 TB milk and 1/4 tsp vanilla; beat smooth. Decorate frosted loaf with nuts and candied fruit if desired. YIELD: 1 large round loaf.

(Source: Dorothy Dean & kappboom wallpaper photo)

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