2024-11-21

Christmas Bread

This post may contain affiliate links to companies I know and trust. If you purchase something through one of those links I will receive a few pennies to help fund my yarn, fabric and vintage cookbook habit

This post may contain affiliate links.  Clicking on one & buying through it will help support my vintage cookbook and yarn habits

 

CHRISTMAS BREAD

Course bread, Dessert
Keyword christmas, holiday, yeast bread
Cook Time 1 hour

Ingredients

  • 2 cups scalded milk
  • 2 teaspoons salt
  • 1 tablespoon sugar
  • 2 packages active dry yeast
  • 1/4 cup lukewarm water
  • 3 cups flour
  • 1/2 cup shortening
  • 3/4 cup sugar
  • 2 teaspoons grated lemon peel
  • 1 cup chopped mixed candied peel
  • 1 teaspoon vanilla
  • 1/4 teaspoon nutmeg
  • 2 eggs beaten
  • 3/4 cup slivered blanched almonds
  • 2 cups white raisins
  • 3 to 4 cups flour

Instructions

  • Combine scalded milk, the tablespoon sugar, and salt.
  • Cool to lukewarm and add yeast dissolved in water.
  • Add 3 cups flour and beat thoroughly.
  • Set in a warm place until bubbly.
  • Cream shortening and sugar.
  • Add grated lemon peel, candied peel, vanilla, nutmeg and eggs.
  • Stir into bubbly mixture.
  • Add remaining ingredients and mix until dough is smooth and soft.
  • Let rest 10 minutes.
  • Knead until smooth and elastic.
  • Place in a greased bowl, cover with a damp cloth and let rise in a warm place until double in bulk.
  • Punch down.
  • Shape into 2 loaves and place in buttered loaf pans.
  • Let rise again until double in bulk,
  • Bake in a 350-degree oven for about an hour.
  • Turn to racks to cool.

Printer Friendly copies:

This post may contain affiliate links.  Clicking on one & buying through it will help support my vintage cookbook and yarn habits

Find this content useful? Share it with your friends!
Skip to content