- Cook Time
- Prep Time
- 2 ServingsServings
- 4 1/2 to 5 1/2 cups unsifted bread flour
- 3 large eggs (at room temperature)
- 1/2 cup sugar, 2 packages dry yeast
- 1 teaspoon salt, 1/2 cup milk, 1%
- 1/2 cup water, 1/2 cup margarine (1 stick)
- 1/2 cup seedless raisins
- 1/2 cup chopped citron
- 2 tablespoons pine nuts, 1 tablespoon anise seeds
- Loaf Wash:1 large egg
- 1 Tablespoon water
1 In a large bowl thoroughly mix 11/2 cups flour, sugar, salt and undissolved dry yeast. Combine milk, 1/2 cup water and margarine in a saucepan over low heat, until liquids are warm. (Margarine does not need to melt.)
2 Gradually add to dry ingredients and beat 2 minutes at medium speed with electric mixer, scraping bowl occasionally. Add 3 eggs and 1/2 cup flour, or enough flour to make a thick batter. Beat at high speed 2 minutes, scraping bowl occasionally.
3 Stir in citron, raisins, pine nuts and anise seeds. Add enough additional flour to make a soft dough. Turn out onto lightly floured board; knead until smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning to grease top.
4 Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour. Punch dough down. Cover; let rise again until almost double, about 30 minutes.
5 Punch dough down again; turn out onto lightly floured board. Divide in half; form into round balls. Place on opposite corners of a greased baking sheet.
6 Cut a cross 1/2-inch deep on top of each ball. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour.
7 Loaf Wash: Beat 1 egg with 1 tablespoon water. Use to brush tops of cakes.
8 Bake about 35 to 45 minutes, or until done. Remove from baking sheet and cool on wire racks.
Source: Wheat Foods Council