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Christmas: Kris Kringle Bread

Source of Recipe

The Christmas Pantry


List of Ingredients

1 cup milk
1/2 cup granulated sugar
1 tsp salt
1/4 cup butter
1 tsp sugar
1/2 cup lukewarm water (100°F)
1 envelope active dry yeast
2 cups all-purpose flour
1 slightly beaten egg
1 tsp almond flavoring
3/4 cup all-purpose flour
1 cup blanched sultana raisins
1 cup currants
1/4 cup chopped candied cherries
1/4 cup chopped citron peel
2 cup all-purpose flour
8 oz almond paste



Recipe

Scald the milk and pour into a large bowl. Add 1/2 cup sugar, salt and butter. Stir until butter melts. Cool to lukewarm. Meanwhile, dissolve sugar in water; sprinkle the yeast over this. Let stand for 10 minutes, then stir briskly with a fork. Stir softened yeast into lukewarm milk mixture. Beat in 2 cups flour, egg, and almond flavoring. Combine 3/4 cups flour and the fruit, then blend in. Beat well and add another 2 cups flour, working in the last of the flour with a rotating motion of the hand. Turn dough out on a lightly floured surface and knead 8 to 10 minutes. Shape into a smooth ball and place in greased bowl, rotating dough to grease surface. Cover and let rise until doubled (about 1-1/2 hours). Punch down and divide in half. Flatten each into an oblong about 3/4" thick. Shape the almond paste into two bars, each 1" in diameter. Place the paste lengthwise on the dough and roll up in dough like a jelly roll, but carefully folding in ends before rolling. Place seam side down in two greased 8-1/2"x4-1/2" loaf pans. Cover and let rise until doubled (about 1 hour). Bake in a preheated 375°F oven for 45 to 50 minutes.

YIELD: 2 Loaves