Norwegian Christmas Bread

I’ve seen this called julekake and julekage. Seems like halfway between fruitcake and panettone?

ksu_folder A family recipe provided by Jennifer Kiel of Washington, DC, from her mother-in-law’s collection, started in Kent, Ohio.

Norwegian Christmas Bread

2 pkgs. yeast
1/2 c. water
1 c. milk
3/4 c. sugar
2 tsp. salt
1/2 c. shortening
5 1/2 c. enriched flour
2 eggs
1 1/2 tsp. ground cardamom
1/2 c. chopped candied citron
1/2 c. seedless raisins
1/2 c. chopped blanched almonds

Soften yeast in water. Scald milk. Add sugar, salt and shortening and cool to lukewarm. Add two cups flour and mix well. Add softened yeast and egg and beat well. Stir in cardamom, citron, raisins and almonds. Add enough more flour to make a soft dough.

Turn on lightly floured board or pastry cloth and knead until smooth and satiny. Place in a greased bowl. Cover and let rise in a warm place until about doubled in bulk (about 2 hours). When light, punch down and divide into two equal portions. Let rest 10 minutes. Shape each portion into a loaf and place in greased pans 4 1/2″ x 8 1/2″.

Let rise until doubled (about 1 hour and 15 minutes). Bake at 400 degrees ten minutes and then reduce to 350 and bake 45 minutes longer.

Yesterdish reminder: Two envelopes of yeast equal 4 1/2 teaspoons of dry yeast.

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