Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 c Milk
1 c Butter
1 c Sugar
1/2 c Yeast
1 x *dissolved in:
1/4 c Water, warm
6 c Flour
1 t Salt
1/2 lb Raisins, chopped
1/2 lb Currants
1/4 lb Citron, chopped
1/2 c Almond, blanched, sliced
Scald 2 cups of the milk and let cool. Add the dissolved yeast cake, 3
cups of flour and the salt. Mix well. Cover and set aside to rise in a
warm place, over night. In the morning, scald the other cup of milk
and add the butter and stir until melted. Combine with the yeast
mixture and add the sugar and the balance of the flour, kneading the
dough well, until it is no longer sticky. Use more flour if necessary.
Combine the fruit and sprinkle with some flour and add to the dough,
mixing well. Cover and let rise again until double in bulk. Shape in
small loaves, place in small pans, and sprinkle with the sliced
almonds. Let rise for 2 hours. Bake at 400-F for 40 minutes.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
