Italian Christmas Bread

* Exported from MasterCook *

ITALIAN CHRISTMAS BREAD

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads Italian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c Warm water (105 to 115
-degrees)
2 pk Active dry yeast
1/2 c Sugar
2 ts Salt
1/2 c (1 stick) butter or
-margarine, softened
3 Eggs, beaten
1 Egg, separated
5 1/2 To 6 - cups sifted
-all-purpose flour
1 c Raisins
1 c (8 oz) mixed candied peel
1/2 c (4 oz) red candied cherries,
-halved
1 tb Butter or margarine, melted
2 tb Water
2 tb 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 greased side 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, about 5 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. Remove from pan; cool on
rack. Makes 1 loaf.



- - - - - - - - - - - - - - - - - -