Julekaker Norwegian Christmas Bread
Nutritional Info
- Servings Per Recipe: 36
- Amount Per Serving
- Calories: 244.5
- Total Fat: 8.4 g
- Cholesterol: 45.2 mg
- Sodium: 113.6 mg
- Total Carbs: 37.9 g
- Dietary Fiber: 1.4 g
- Protein: 5.2 g
View full nutritional breakdown of Julekaker Norwegian Christmas Bread calories by ingredient
Introduction
Delicious DeliciousNumber of Servings: 36
Ingredients
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2 (1/4 oz.) pkgs. (5 tsp.) active dry yeast
2 1/2 c. milk
10 to 11 c. all purpose flour
2 tsp. ground cardamom
1 1/4 c. sugar
1 1/2 tsp. salt
3 sticks (1 1/2 c.) unsalted butter
2 large eggs, beaten lightly
1 1/2 c. raisins
1 1/2 c. candied friut
1 egg wash (beat 1 egg yolk with 1 tbsp. water)
Directions
In a small bowl proof the yeast in 1 cup of lukewarm milk, for 5 minutes or until mixture is foamy.
In large bowl combine well 10 cups flour, cardamom, sugar and salt and blend in butter until mixture resembles coarse meal.
Add the yeast mixture and 1 1/2 cups milk, and eggs and stir the mixture until it forms a sticky dough.
Knead the dough on lightly floured surface, kneading in enough of the remaining cup of flour to make a sticky dough; knead for 8 to 10 minutes, or smooth and elastic and knead in the raisins.
Form the dough into a ball, put in a large buttered bowl and turn to coat it with the butter. Let the dough rise, covered with plastic wrap in warm place for 1 hour, or until it is double in bowl.
Divide the dough into thirds, form each into a loaf shape to fit a buttered metal loaf pan 9 x 5 x 3 inches, and fit the loaves into pans.
Let the loaves rise covered lightly with kitchen towels, in a warm place for 45 minutes or until they are doubled in bowl. Brush with egg wash and bake them in the preheated 350 degree oven for 45 to 50 minutes or until golden.
Turn bread out onto rack and let them cool.
The bread may be made 1 month in advance and keep frozen, wrapped tightly in plastic wrap and foil. Makes 3 breads. Serving size based on 12 slices per loaf.
Number of Servings: 36
Recipe submitted by SparkPeople user PIEGRRL.
In large bowl combine well 10 cups flour, cardamom, sugar and salt and blend in butter until mixture resembles coarse meal.
Add the yeast mixture and 1 1/2 cups milk, and eggs and stir the mixture until it forms a sticky dough.
Knead the dough on lightly floured surface, kneading in enough of the remaining cup of flour to make a sticky dough; knead for 8 to 10 minutes, or smooth and elastic and knead in the raisins.
Form the dough into a ball, put in a large buttered bowl and turn to coat it with the butter. Let the dough rise, covered with plastic wrap in warm place for 1 hour, or until it is double in bowl.
Divide the dough into thirds, form each into a loaf shape to fit a buttered metal loaf pan 9 x 5 x 3 inches, and fit the loaves into pans.
Let the loaves rise covered lightly with kitchen towels, in a warm place for 45 minutes or until they are doubled in bowl. Brush with egg wash and bake them in the preheated 350 degree oven for 45 to 50 minutes or until golden.
Turn bread out onto rack and let them cool.
The bread may be made 1 month in advance and keep frozen, wrapped tightly in plastic wrap and foil. Makes 3 breads. Serving size based on 12 slices per loaf.
Number of Servings: 36
Recipe submitted by SparkPeople user PIEGRRL.
Member Ratings For This Recipe
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ZINNEA49
