Traditional Holiday Fruit Bread Food

CAROLYN'S HOLIDAY FRUIT BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease 8x4 inch loaf pan.
• Sift the flour, baking soda, baking powder, salt, cinnamon, and cloves together in a large bowl. Stir in the oats. Beat the butter, sugar, and vanilla together in a mixing bowl until light and fluffy. Stir in the eggs until well blended. Mix in the applesauce, walnuts, and raisins. Stir in the flour mixture just until moistened. Pour batter into prepared loaf pan.
• Bake in preheated oven until a knife inserted in middle comes out clean, about 55 minutes. Take care not to overbake. Cool 5 minutes in pan before turning out on a rack to cool completely.

NORWEGIAN CHRISTMAS BREAD

Steps:

• In a bowl, dissolve yeast in warm water. Add sugar, egg, butter, salt, cardamom and 2 cups flour; mix well. Stir in raisins, citron and enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to greased top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down; divide in half. Shape each portion into a flattened ball. Place in two greased 9-in. round baking pans. Cover and let rise in a warm place until doubled, about 1 hour., Bake at 350° for 30-35 minutes or until golden brown. Remove from pans to cool on wire racks.

TRADITIONAL HOLIDAY FRUIT BREAD

Steps:

• 1. In a large bowl, dissolve yeast in lukewarm water. Let stand until foamy, 5 to 10 minutes.
• 2. In a saucepan, heat butter,sugar,milk, and salt over medium heat, stirring occasionally, until butter has melted and sugar has dissolved. Cool to warm ( 105 to 115 F)
• 3. Stir butter mixture into yeast mixture. stir in eggs and lemon zest. Stir in flour, 1/2 cup at a time, until a soft dough forms.
• 4. On a floured surface, knead dough until smooth and elastic,(5 to 10 minutes), adding more flour to prevent sticking. Place dough in a large greased bowl, turning to coat. Cover loosely with a damp cloth, let rise in a warm place until doubled, 1 1/2 to 2 hours)
• 5. Mix together raisins and wine (or water), let stand one hour.
• 6. Grease a baking sheet. Drain raisins. Mix together raisins mixed dried fruit and nuts.
• 7. Punch down dough. On a floured surface, knead fruit mixture into the dough until evenly distributed. 10 minutes.
• 8. Using a floured rolling pin, roll dough into an 18 by 12 inch oblong shape. Fold dough over lengthwise. Place on a the prepared baking sheet. Cover loosely with a damp cloth, let rise in a warm place until doubled (1 Hour)
• 9. Preheat oven to 375 F . Bake stollen until golden brown, 25 to 35 minutes. Transfer stollen to a wired rack to cool. Dust with confectioners sugar.