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Moravian Christmas Loaf

Ingredients
 

3 cup milk
1 cup butter
1 cup sugar
1/2 cup yeast
1 *dissolved in:
1/4 cup water, warm
6 cup flour
1 tsp salt
1/2 lb raisins, chopped
1/2 lb currants
1/4 lb citron, chopped
1/2 cup almond, blanched, sliced




 
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Preparation
 
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.

 

 
Servings: 1

 

 

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