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Holiday Sweet Bread

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Ingredients:

  • 2 cups milk
  • 3 7-gram packages active dry yeast
  • 12 cups flour
  • 2 tsp. finely grated orange zest
  • 1 tsp. ground cinnamon
  • ½ tsp. ground mace
  • ½ tsp. ground cloves
  • ½ tsp. ground cardamom
  • 6 cups sugar
  • 8 tbsp. butter, melted
  • 8 tbsp. lard, melted
  • 5 eggs, lightly beaten
  • 1 cup raisins
  • ¾ cup dried currants
  • 12 pitted prunes, quartered
  • ¼ cup grated candied citron
  • ¼ cup finely ground almonds
  • ½ cup kirsch or other eau-de-vie
  • 2 maraschino cherries, stemmed
  • 12 whole almonds
Servings: 34

Instructions:
  1. Put 1 cup of the milk and 1 cup water into a small saucepan, and heat over medium heat until tepid; then transfer to a large bowl. Sprinkle yeast over milk, and set aside until softened, about 10 minutes. Gradually beat in 4 cups of the flour with a wooden spoon. Add orange zest, cinnamon, mace, cloves, and cardamom, and mix well. Cover with plastic wrap, and set aside to let rise until doubled in bulk, about 2 ½ hours.
  2. Sift together sugar and remaining 8 cups flour in a medium bowl. Gradually add to yeast mixture in large bowl, adding butter and lard alternately and vigorously stirring with a wooden spoon until combined. Stir in eggs and remaining 1 cup milk; then add raisins, currants, prunes, citron, ground almonds, and kirsch, and mix well.
  3. Preheat oven to 300°. Divide batter between 2 greased and floured deep 8'' cake pans. Press 1 cherry into center of each, and decorate with almonds. Set aside for 30 minutes. Bake until toothpick inserted in center comes out clean, about 3 hours. Loosely cover with foil if cakes get dark. Cool for 10 minutes; then unmold and cool on racks.


Estimated Nutrient Breakdown:


Calories: 14,157.62
Weight: 4,176.65g
Total Fat: 268.52g
Saturated Fat: 118.63g
Trans-Fat: 3.81g
Monounsaturated Fat: 96.94g
Polyunsaturated Fat: 31.41g
Protein: 228.34g


Cholesterol: 1,190.12g
Sodium: 616.69g
Calcium: 1,342.99g
Magnesium: 694.09g
Potassium: 6,382.70g
Iron: 34.93g
Zink: 20.41g
Phosphorus: 3,220.38


Vit A: 1,452.00
Vit B1: 4.98
Vit B2: 4.49
Vit B3: 35.61
Vit B6: 3.01
Vit B12: 4.32
Vit D: 14.91
Vit E: 14.91
Vit K1: 25.73

Notes:

Caution: Sulfites,FODMAP
Health Notes: Peanut-Free,
Notes: My sister says this recipe is elegant!!


Author: Saveur
Tags: Wild Food Box

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