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JULEKAGE
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
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1/4 c Warm water
4 tb Sugar
1 pk Active dry yeast
1/4 c Butter or margarine, melted
-and cooled
1 Egg, beaten
2 1/2 c All-purpose flour
1 t Ground cardamom or nutmeg
1/2 ts Salt
2 To 5 Tbsp evaporated or
-fresh milk
1 c Dark raisins
1/4 c Finely chopped candied
-citron
Vegetable oil
1 Egg yolk
2 tb Cold water
Makes 1 loaf
Combine water, 1 tablespoon of the sugar and yeast.
Stir to dissolve yeast and let stand until bubbly,
about 5 minutes. Blend melted butter and egg into
yeast mixture.
Fit processor with steel blade. Measure flour,
remaining 3 tablespoons sugar, cardamom and salt into
work bowl. Process until mixed, about 10 seconds.
Add yeast mixture to flour mixture. Process until
blended, about 20 seconds.
Turn on processor and very slowly drizzle just enough
milk through feed tube into flour mixture so dough
forms a ball that cleans the sides of the bowl.
Process until ball turns around bowl about 25 times.
Trun off processor and let dough stand 1 to 2 minutes.
Turn on processor and gradually drizzle in enough
remaining milk to make dough soft, smooth and satiny
but not sticky. Process until dough turns around bowl
about 15 times.
Turn dough onto lightly greased surface. Knead in
raisins and citron. Shape into ball and place in
lightly greased bowl, turning to grease all sides.
Cover loosely with plastic wrap and let stand in warm
place until doubled, about 1 hour.
Punch down dough. Roll or pat into circle 8 inches in
diameter. Place in greased 9-inch round cake or pie
pan. Brush with oil. Let stand in warm place until
doubled, about 45 minutes.
Heat oven to 350 F. Beat egg yolk and cold water with
fork. Brush over bread. Bake until evenly browned, 35
~ 40 minutes.
Remove from pan immediately. Cool on rack.
Food Processor Bread Book From the collection of Jim
Vorheis
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