Norwegian nog christmas bread
1 Loaf
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Active dry yeast |
| ½ | cup | Low-fat or regular eggnog, |
| Heated to 105 to 115 degrees | ||
| 2 | cups | Bread flour (to 2 1/4c) |
| 1 | teaspoon | Ground cardamom |
| ¼ | teaspoon | Salt |
| 1 | large | Egg |
| 1 | large | Egg yolk |
| 4 | tablespoons | Unsalted butter, softened |
| ⅓ | cup | Dried currants or raisins |
| ⅓ | cup | Chopped candied fruit & rind |
| Confectioners' sugar glaze | ||
Directions
1. Combine yeast and eggnog in the bucket of a bread machine, stirring to dissolve yeast. Let stand until foamy, about 5 minutes.
Add 1 cup flour. Begin dough cycle, letting it run just long enough to mix dough. Stop cycle and leave mixture in bucket, covered, until it is light and puffy, about 1 hour.
2. Add 1 cup of the remaining flour, the cardamom, salt, egg, egg yolk and butter. Begin dough cycle. After dough is mixed and as it is still kneading, check the texture of the dough and add additional flour as needed, to make a soft, slightly sticky dough. Add currants and fruit as indicated in instruction manual. Complete dough cycle.
When bread is cool, glaze if desired.
Note: If you prefer a traditional shape, the dough can be removed from the bread machine after the rising cycle. Shape dough into an oval, place it on a greased baking sheet, cover and let rise at room temperature for about 40 minutes. Brush the loaf with a glaze made from an egg yolk mixed with 1 tablespoon whipping cream; sprinkle with coarse sugar. Bake in a heated 325 degree oven until golden, 30 to 35 minutes.
from Chicago Tribune, November 29, 1995