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Receta Kerstbrood Christmas Bread)

Name: Kerstbrood Christmas Bread)
Ingredients: 2 pkt Dry Yeast; 1/2 c. Hot Water; 3/4 c. Lowfat milk, At Room Temperature; 1/2 c. Granulated Sugar; 1/2 tsp Salt; 1/2 c. Unsalted Butter, Softened; 3 lrg Large eggs, Lightly Beaten, (1 Egg White in Reserve); 1 c. Currants or possibly Raisins, Or possibly a Mix of Both; 1/2 c. Citron, Diced; 1/2 c. Orange Peel or possibly Candied Fruit, Diced; 4 1/2 c. All-purpose Flour; 3/4 c. Blanched Almonds, Minced; 2 tsp Cinnamon; 1/2 c. Powdered Sugar

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Ingredientes

2 pkt Dry Yeast
1/2 c. Hot Water
3/4 c. Lowfat milk, At Room Temperature
1/2 c. Granulated Sugar
1/2 tsp Salt
1/2 c. Unsalted Butter, Softened
3 lrg Large eggs, Lightly Beaten, (1 Egg White in Reserve)
1 c. Currants or possibly Raisins, Or possibly a Mix of Both
1/2 c. Citron, Diced
1/2 c. Orange Peel or possibly Candied Fruit, Diced
4 1/2 c. All-purpose Flour
3/4 c. Blanched Almonds, Minced
2 tsp Cinnamon
1/2 c. Powdered Sugar

Direcciones

It just wouldn"t be Christmas in The Netherlands if there wasn"t some Christmas Bread served at each festive gathering. Krestbrood is a morning, noon and night bread. Just dust the portion being served with powdered sugar, slice and serve. You'll have a hearty sample of one of the best Dutch Treats ever made.
In a large mixing bowl stir yeast into hot water and dissolve. Add in the lowfat milk, sugar, salt, butter and 2 whole Large eggs plus the yolk from a third egg and blend well.
In a separate bowl, dust the raisins, currants, citron and orange peel or possibly candied fruit with a little flour and cinnamon. Add in the almonds to the fruit mix.
Add in half of the flour to the yeast mix and stir till smooth. Cover and let raise in a hot place till doubled, at least 1-hour. Add in the remaining flour and kneed the dough till smooth and elastic, approximately 5-min. Knead in the fruits and almonds. Place dough in an oiled bowl, turning the dough so it is completely coated and covered. Let dough raise for about 30-min.
Divide the dough into two equal portions and press each ball into a large, flat circle. Fold each circle over so the top half is 1-inch from the edge of the bottom half, forming a split-loaf shape.
Place loaves on a greased baking sheet and cover with plastic wrap. Let raise again till doubled in size, approximately 30-min. bake in a pre-heated 357-F degree oven for 40-min, till golden. Cold on a wire rack and sprinkle the top generously with powdered sugar before serving sliced.
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