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Ingredientes
- 2 packages. active dry yeast
- 1 c. hot (105 to 115 degrees) water
- 1/2 c. sugar
- 1/2 c. butter, softened
- 3 large eggs
- 1 teaspoon salt
- 1 teaspoon grated lemon peel
- 1 teaspoon vanilla
- 5 to 5 1/2 c. all-purpose flour
- 1/2 c. golden brown raisins
- 1/2 c. minced citron
- 2 T pine nuts or possibly walnuts (optional)
- butter, softened
Direcciones
- Dissolve yeast in warm water in large bowl. Stir in sugar, 1/2 cup butter, the large eggs, salt, lemon peel, vanilla and 2 1/2 cups of the flour. Beat till smooth. Stir in raisins, citron, pine nuts and sufficient remaining flour to make dough easy to handle.Turn dough onto floured surface; knead till smooth and elastic, about 5 min. Place in greased bowl; turn greased side up. Cover; let rise in warm place till double, 1 1/2 to 2 hrs. Dough is ready if indentation remains when touched.
- Punch down dough, divide into halves. Shape each half into a round loaf, about 7 inches in diameter. Place loaves in 2 ungreased round layer pans, 8 x 1 1/2 inches. Cut a cross 1/2 inch deep on top of each loaf. Generously grease 1 side of a strip of heavy brown paper, about 25x4 inches fit around inside of pan, forming a collar; fasten with paper clip. Repeat with second loaf. Cover; let rise till doubled, till 1 hour.
- Heat oven to 350 degrees. Bake loaves till golden, 35 to 45 min. Remove paper. Brush top with butter. Cool on rack. 2 loaves.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 108g | |
| Recipe makes 12 servings | |
| Calories 413 | |
| Calories from Fat 153 | 37% |
| Total Fat 17.42g | 22% |
| Saturated Fat 10.2g | 41% |
| Trans Fat 0.0g | |
| Cholesterol 93mg | 31% |
| Sodium 322mg | 13% |
| Potassium 164mg | 5% |
| Total Carbs 56.64g | 15% |
| Dietary Fiber 2.2g | 7% |
| Sugars 12.83g | 9% |
| Protein 8.14g | 13% |
