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MORAVIAN CHRISTMAS LOAF

Category:    Bread
Yield:1 servings
 
      3 c  Milk                                1 c  Butter
      1 c  Sugar                             1/2 c  Yeast
           *dissolved in:                    1/4 c  Water, warm
      6 c  Flour                               1 ts 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.
 

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