Recipe: Jule Kage (Norwegian Christmas Bread)
Recipes using Fleischmann's YeastPrice Each: $9.42USD
1/4 cup warm water (110 to 115°)
1 pkg active dry yeast (or about 1 tbsp dry yeast)
3/4 cup lukewarm milk (scalded, then cooled)
1/2 cup sugar
1/2 tsp salt
1/2 tsp powdered cardamom
1 egg
2 tbsp shortening
1/3 cup cut-up citron
*1/3 cup cut-up fruits and peels
1/2 cup seedless raisins
3-1/4 to 3-1/2 cups flour
*For the sake of authenticity, you may omit the 1/3 cup of cut up fruits and peels, but the added flavor of the fruits makes up for the loss of the authenticity.
Dissolve yeast in water in a bowl. Measure flour by dip-level-pour method or sift. Stir in remaining ingredients except half of flour. Mix until smooth. Add remainder of flour until easy to handle (use more flour if necessary in order to handle). Turn onto lightly floured board; knead until smooth. Round up in greased bowl; cover and let rise until double in size, about 1 1/2 to 2 hours. Punch down; let rise again, about 45 minutes. Shape into round loaf; place in greased 9" pie pan or on greased baking sheet, Cover, let rise 45 minutes. Brush with glaze consisting of 1 egg yolk and 2 tbsp cold water. Heat oven to 350° F (moderate) and bake 30 to 40 minutes. Makes 1 loaf.
