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Show Norwegian Giristmas Bread I.. ' J "w. ' '. V Food traditions from many nations have become an accepted part of our holiday eating pattern. Home kitchens and bakeriea across the country produce the best tasting treats from many lands during this season of good food. From Norway comes this recipe for Jule Kaga, a Christmas bread laden with citron, raisins, almonds, and flavored with cardamom. Made with enriched flour, which contains three B-vitamins B-vitamins and food iron, the bread offers a nutrition bonus as well as eating enjoyment Jule Kaga 2 packages yeast, compressed cups sifted enriched (lour or dry (afxiut) Vi cup water (lukewarm for 2 prss compressed yeast, warm l'j teaspoons ground for dry) cardamom 1 cup milk 'i cup chopped candied cup sugar citron 2 teasnoons salt Jj cup seedless raisins cup shortening 't cup chopped blanched almonds Soften yeast in water. Scald milk. Add suqar, salt and shortening, short-ening, and cool to lukewarm. Add 2 nips flour and mix well. Add softened yeast and eggs and beat well. Stir in cariimom, citron, raisins and almonds. Arid enough more flour to make a soft dough. Turn out on lightly floured board or pastry cloth and knead until smooth and satiny. Place in greased bowl, ('over and let rise m warm place until doubled (about 2 hours). When light, punch down and divide into 2 equal portions. l.et rest 10 minutes. Shape onch portion into loaf and place in grrased bread nnns, 44 X 8Vi inches. Ix't ri?e until doubled (about V hours). Hake in moderately hot oven (400' F.) 10 minutes. Reduce bent to moderate (3.')0F.) and bake about 4j minutes longer. When cool, frost with confectioner's sugar icing, if desired. Makes 2 loaves. |