St. Nicholas Bread

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St. Nicholas Bread

1 cup coarsely chopped pecans

1 cup raisins

1 cup dried currants

1 cup finely chopped dried apricots

1 cup finely chopped mixed candied fruit

10-11 cups all-purpose flour, divided

2 packages (¼ ounce each) active dry yeast

½ cup warm water (110º to 115º)

2 cups warm milk (110º to 115º)

1 cup sugar

½ cup plus 2 tablespoons butter or margarine, softened, divided

2 eggs lightly beaten

1 tablespoon salt

1 teaspoon ground cardamom

GLAZE:

1-½ cups confectioners' sugar

½ teaspoon vanilla extract

2 to 3 tablespoons milk

Candy sprinkles

Place the first five ingredients in a large bowl. Sprinkle with 1 cup of flour; toss and set aside. In a large mixing bowl, dissolve yeast in water. Add milk, sugar, ½ cup butter, eggs, salt, cardamom and 3 cups flour; beat until smooth. Add enough of the remaining flour to make a soft, slightly sticky dough. Blend in fruit mixture. Turn onto a floured board; cover and let rest 10 minutes. Knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-½ hours. Punch dough down. Divide into six pieces and shape into small round loaves; place in well-greased 13-oz. coffee cans. Brush tops with remaining butter. Cover and let rise in a warm place until doubled, about 1-½ hours. Bake at 350º for 45-55 minutes or until golden brown. Cool in cans 5 minutes before removing to wire racks; cool completely. For glaze, combine confectioners' sugar, vanilla and milk; drizzle over loaves. Decorate with candy sprinkles. Yield 6 loaves.

Recipe submitted by Christine.

Recipe featured in Bread Daily on 10/02/01.


	\| home \| back to Recipes \| St. Nicholas Bread 1 cup coarsely chopped pecans 1 cup raisins 1 cup dried currants 1 cup finely chopped dried apricots 1 cup finely chopped mixed candied fruit 10-11 cups all-purpose flour, divided 2 packages (¼ ounce each) active dry yeast ½ cup warm water (110º to 115º) 2 cups warm milk (110º to 115º) 1 cup sugar ½ cup plus 2 tablespoons butter or margarine, softened, divided 2 eggs lightly beaten 1 tablespoon salt 1 teaspoon ground cardamom GLAZE: 1-½ cups confectioners' sugar ½ teaspoon vanilla extract 2 to 3 tablespoons milk Candy sprinkles Place the first five ingredients in a large bowl. Sprinkle with 1 cup of flour; toss and set aside. In a large mixing bowl, dissolve yeast in water. Add milk, sugar, ½ cup butter, eggs, salt, cardamom and 3 cups flour; beat until smooth. Add enough of the remaining flour to make a soft, slightly sticky dough. Blend in fruit mixture. Turn onto a floured board; cover and let rest 10 minutes. Knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-½ hours. Punch dough down. Divide into six pieces and shape into small round loaves; place in well-greased 13-oz. coffee cans. Brush tops with remaining butter. Cover and let rise in a warm place until doubled, about 1-½ hours. Bake at 350º for 45-55 minutes or until golden brown. Cool in cans 5 minutes before removing to wire racks; cool completely. For glaze, combine confectioners' sugar, vanilla and milk; drizzle over loaves. Decorate with candy sprinkles. Yield 6 loaves. Recipe submitted by Christine. Recipe featured in Bread Daily on 10/02/01.