December 24, 2010


This was the other bread I selected for our Christmas breakfast. The original recipe called for 1/2 cup golden raisins and 1/2 cup glace cherries (halved). Since the cherries grossed me out in the grocery store, I opted for pomegranate-flavored dried cranberries to replace both items. (I didn't feel like buying golden raisins just for this.)

2 tsp. yeast
3 eggs plus scalded milk to equal 1 1/3 cups
1 1/2 tsp. salt
1 1/2 tsp. cardamom
1/2 cup sugar
1/2 cup butter, softened
3/4 cup wheat flour
3 cups bread flour
1 cup pomegranate-flavored cranberries
1/2 cup silvered almonds

Warm the eggs under hot tap water, and crack into a measuring cup. Cool the milk until warm, and add to eggs. Add yeast. Let stand 5 minutes. Add the salt, cardamom, sugar, butter, wheat flour and half the bread flour. Beat well. Cover, and let stand 15 minutes.

Knead in remaining bread flour until dough pulls away from sides of the bowl, and dough is soft and springy. Cover, and let rise until doubled, about 1 hour.

Shape dough into a round loaf (or a Christmas tree pan if you desire). Cover, and let stand until doubled, about 45 minutes. Preheat oven to 350ºF. Glaze loaf with egg wash. Bake 35 to 40 minutes, until the loaf is evenly browned. Cool on wire rack.

Optional: Glaze bread with powdered sugar glaze if desired.

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