Title: Moravian Christmas Loaf
Categories: Bread Penn
Yield: 1 Servings
| 3 | c | Milk |
| 1 | c | Sugar |
| | | *dissolved in: |
| 6 | c | Flour |
| 1/2 | lb | Raisins, chopped |
| 1/4 | lb | Citron, chopped |
| 1 | c | Butter |
| 1/2 | c | Yeast |
| 1/4 | c | Water, warm |
| 1 | ts | Salt |
| 1/2 | lb | Currants |
| 1/2 | c | Almond, blanched, sliced |
Scald 2 cups of the milk and let cool. Add the dissolved yeast cake, 3 cups
of flour and the salt. Mix well. Cover and set aside to rise in a warm
place, over night. In the morning, scald the other cup of milk and add the
butter and stir until melted. Combine with the yeast mixture and add the
sugar and the balance of the flour, kneading the dough well, until it is no
longer sticky. Use more flour if necessary. Combine the fruit and sprinkle
with some flour and add to the dough, mixing well. Cover and let rise again
until double in bulk. Shape in small loaves, place in small pans, and
sprinkle with the sliced almonds. Let rise for 2 hours. Bake at 400-F for
40 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes,
Culinary Arts Press, 1936.