Swiss Christmas Bread recipe

1 servings

4 1/2 cups all-purpose flour

2 (.25 ounce) packages active dry yeast

1/4 cup white sugar

1 teaspoon salt

1/2 teaspoon ground nutmeg

1/2 teaspoon ground mace

1/4 teaspoon ground cloves

1 cup milk

1/2 cup water

1/4 cup margarine

1 egg

1/2 cup raisins

1/2 cup halved candied cherries

1/4 cup candied citron peel

1/4 cup chopped walnuts

1 tablespoon butter, melted

1 teaspoon white sugar

In a saucepan, heat milk, water, and butter or margarine until warm.

In large mixing bowl, combine 2 cups flour, yeast, 1/4 cup sugar, salt, nutmeg, mace, and cloves; mix well.

Stir in warm milk mixture and egg.

Blend with an electric mixer at low speed until moistened; beat 3 minutes at medium speed.

By hand, stir in raisins, cherries, citron, nuts, and enough remaining flour to make a firm dough.

Knead dough on a lightly floured surface until smooth and elastic, 5 to 8 minutes.

Place in a greased bowl, turning to grease top.

Cover.

Let rise in warm place until doubled, about 1 hour.

Punch dough down.

Shape into a round loaf, and place in a greased 2 quart casserole.

Cover, and let rise in warm place until doubled, about 1 hour.

Brush top of loaf with melted butter, and sprinkle lightly with 1 teaspoon sugar.

Bake at 375 degrees F ( 190 degrees C) for 40 to 45 minutes, until deep golden brown.

If too dark, cover loosely with foil last 5 to 10 minutes of baking.

Cool.