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Bernese Holiday Bread
(Zupfe)
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| What You Need: |
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1 packet dry yeast
1 cup milk
¼ cup sugar
¼ cup butter
1 teaspoon salt
1 egg
Flour
1/3 cup diced preserved citron
1 cup chopped seeded raisins
½ cup unblanched almonds, chopped
¼ cup mixed red and green Maraschino cherries, drained and halved
½ teaspoon grated lemon rind
1 beaten egg to glaze
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| How To Cook: |
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1. Sprinkle the yeast into ¼ cup warm water and stir till dissolved.
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2. Put the scalded milk in a basin and stir in the sugar, butter and salt; leave till lukewarm; using a spoon, beat in 2 cups flour, then the yeast, egg and enough extra flour to make a soft dough 1½ - 1¾ cups.
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3. Turn the dough on to a lightly floured surface, cover with a bowl and let it stand for 10 minutes, then knead until smooth-about 10 minutes.
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4. Place in a lightly greased bowl, turning it once to grease the whole surface. Cover and leave to rise in a warm place (80° - 85° F.) till doubled in size-about 1½ hours.
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5. Punch down the dough and again let it rises till it doubles its size, then again punch it down. Now, using the hands, work in the citron, raisins, almonds, cherries and lemon rind.
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6. Divide the dough in half, shape into 2 loaves, put into greased tins measuring about 9 by 5 by 3 inches and leave to rise till it is almost doubled in size-this should take about 30 - 40 minutes.
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7. Meanwhile, start heating the oven to moderate (350°F). Brush the loaves with beaten egg, then bake for 25 - 30 minutes, or until they sound hollow when tapped with the finger. Remove from the tins and cool on a rack.
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