Yeast, Holiday- Gugelhupf
List of Ingredients
A cake-like bread on the sweet side with a subtle lemon-almond flavor
1/2 cup milk
1 pkg. active dry yeast
1/4 cup warm water (110 to 115 degrees F.)
1/2 cup sugar
1/4 cup butter
2 eggs
2 l/2 cups sifted all-purpose flour
1/4 teaspoon salt
l/2 cup chopped golden raisins
1 l/2 teaspoons grated lemon peel
1 tablespoon melted butter
1/4 cup finely ground almonds
15 to 18 whole blanched almonds (optional)
Recipe
Scald milk; cool to lukewarm. Sprinkle yeast on warm water; stir to dissolve. Cream sugar and Y c. butter with electric mixer until light and flufly. Add eggs, one at a time, beating after each addition. Add yeast and milk, then
flour and salt, which have been sifted together. Beat with electric mixer at medium speed until smooth, scraping bowl occasionally. Stir in raisins and lemon peel; cover and let rise in warm place free from drafts until doubled, about 2 hours.
Meanwhile generously grease a heavy 1 1/2-quart mold with a tube, such as a Turk's head or a 10" angel food cake pan, with 1 tblsp. melted butter. Be sure to grease tube well. Shake mold or pan to coat sides thoroughly with finely ground almonds. Arrange pattern of whole blanched almonds on bottom of pan.
Stir down light dough. Spoon batter into mold or pan carefully to avoiddisturbing almonds. Cover and let rise in warm place free from drafts until doubled, about 1 hour.
Bake in moderate oven (350ƒ) 25 to 30 minutes, or until cake tester inserted in bread comes out clean. (Look at bread when it has baked 15 minutes. If it has started to brown, cover loosely with aluminum foil. The bread browns
easily.)
Remove from oven and let stand in pan 10 minutes. Loosen sides and turnbread onto wire rack. Sift a little confectioners sugar over top. Makes
about 12 servings.
from Homemade Bread
|
Â
Â
Â
|
member logon
