Poa eis ae eae

SRE ISRO OE 2 ie aa Ricassanapardnaepediesaangandiaioie eiane

REGULAR, FINE OR
EXTRA-FINE.

OR

DECAFFEINATED

150g Jar

31 - Sunday, December 18, 1988 - North Shore News

NORWEGIAN CHRISTMAS BREAD

FROM

) PEAR HALVES © PEAR SLICES
ARDMONA PEACH HALVES © PEACH SLICES

_ PEACH &. FEAR QUARTERS.

etn easy fatl-proof bread for those hesti-
tant about working with yeast doughs.

MAKES 2 LOAVES

2 cups milk

} cup sugar

8 ounces unsalted butter

T tsp. salt

3 packages dry veast dissolved
in '% cup warm water

3 cups Nour

2 tsp. ground cardamom or 2
tsp. vanilla

3 epes. beaten

{1 cup coarsely choppped
candied cherries and pine-
apple

1% cups golden raisins

4 to 5S cups flour (enough vo
make a soft dough)

144 cups sifted powdered sugar

I’. tbsp. milk

Heat the milk almostto boiling. Sur

in the sugar. butter. and salt. Let

cool to lukewarm. Add the

mixture, Stir in the 3 cups of flour.
Cover and let rise for | hour.

Add the cardamom or vanilla
and the eggs to the yeast mixture.
Mix the candied fruit and raisins
with 4 cup of the remaining flour.
Add to the dough. Add just enough
flour ta make the dough saft but nat
sticky (about 4 cups). Knead ona
well-floured board for 5 ta 10 min-
utes. Let rise until hgh. about 30
minutes.

Preheat oven to 450° degrees.
Generously grease two 9Nx5-inch
loaf pans. Punch down dough.
Divide the dough inhalf and full the
oat pans halt full. Let rise unul
doubled in size. Bake for 10 min-
ules, Reduce heat to 325 degrees
and bake an additional 50 minutes,
or until nicely browned

In a small bow), combine sugar
and milk. Mix well. Drizzle wing