German Christmas Tree Bread Tannenbaum Brot
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Ingredients
| 2 pkg. | active dry or | | 2 | cakes compressed yeast | | 1/4 cup | lukewarm water* | | 2 tsp. | salt | | 1/2 cup | granulated sugar | | 1-1/2 cup | milk, scalded and cooled | | 1/2 cup | melted butter | | 2 | eggs | | 6 cups | sifted all purpose flour (about) | | 1/2 tsp. | each of ground nutmeg and cinnamon | | 1/2 cup | raisins | | 1/2 cup | cut-up candied cherries | | 1/2 cup | chopped nuts | | Confectioners' sugar |
1 Recipe Reviews
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I made a double batch of this bread and found it to be exactly what I remembered my mother baking years ago for every Christmas.
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Instructions
Sprinkle dry yeast or crumble cake yeast into warm water.* Use very warm water (105 to 115°F.) for dry yeast; use lukewarm water (80 to 90°F) for compressed. Let stand for a few minutes, then stir until dissolved. Now add salt, granulated sugar, cooled milk, butter, eggs, and 4 cups flour. Beat with a spoon until thoroughly mixed. Stir in remaining 2 cups flour, spices, fruit and nuts. By this time you will have to use your hands. Turn out on a lightly floured board and knead until smooth, about 5 minutes. Place in a greased bowl, cover, and let rise until doubled. Punch down and let rise again until doubled. These two rising times will take about 2-1/2 hours in all.
Now turn the dough out and shape it into 2 loaves. Place in greased loaf pans, 9 x 5 x 3 inches, and let rise again until doubled. Bake in preheated moderate oven 350°F. about 45 minutes. Cool. Before serving sprinkle with confectioners' sugar.
NOTE: When making this bread, remember to start it in the morning, and give it plenty of rising time.
Woman's Day Encyclopedia of Cookery
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