Italian Christmas Bread
breads, main dish, vegetables
1 cup warm water (105 to 115 degrees)
2 pkg active dry yeast
1/2 cup sugar
2 teaspoon salt
1/2 cup (1 stick) butter or margarine, soft; ened
3 eggs, beaten
1 egg, separated
5 1/2 to 6 - cups sifted all-purpose flou; r
1 cup raisins
1 cup (8 oz) mixed candied peel
1/2 cup (4 oz) red candied cherries, halved
1 tablespoon butter or margarine, melted
2 tablespoon water
2 tablespoon sugar
If possible, check temperature of warm water with a thermometer. Sprinkle yeast over water in a large bowl, stirring until dissolved. Add 1/2 cup sugar, salt, 1/2 cup butter, 3 eggs, the egg yolk and 3 cups flour; beat with wooden spoon or electric mixer until smooth, about 2 minutes. Gradually, add remaining flour; mix in last part with hand until dough leaves side of bowl. Turn dough onto lightly floured board. Knead until smooth, 5 minutes. (Dough is soft. )Place in lightly greased large bowl; turn to bring greasedside up. Cover with towel; let rise in a warm place, - Free from drafts, until double in bulk, about 1 hour. Grease well and line inside of 8" springform pan with 4" strip of buttered brown paper. Punch down dough; turn out onto lightly floured pastry cloth or board. Knead in raisins and candied fruits until well distributed, about5 minutes. Place dough in prepared pan. Brush top with 1 Tbsp melted butter. Cover with towel; let rise in warm place, - Free from drafts, until more than double in bulk, about 2 hours. Preheat oven to 350 degrees. With a sharp knife, cut deep cross on top of bread. Brush with egg white combined with 2 Tbsp water. Bake 30 minutes. Remove bread form oven. Brush again with egg white mixture and sprinkle with sugar. Continue baking 30 minutes longer or until golden brown. Removefrom pan; cool on rack. Makes 1 loaf.
Yield: 1 servings
