| Christmas Rusk Bread | Breads |
|
2 cups scalded milk
1/2 cup sugar 1 tsp. salt 1/2 cup melted butter 4 eggs 1 cup warm water 2 tsp. sugar 2 tbsp. dry yeast granules |
3 1/2+ cups flour
1/2 tsp. cloves 1 tsp. mace 2 tsp. cinnamon 1 1/2 tsp. nutmeg 2 cups raisins,1/2 cup seeded 3+ cups flour |
Scald the milk and put in large bowl of mixer. Add sugar, salt, butter.When cooled down slightly add eggs and beat thoroughly.Meanwhile, dissolve sugar in warm water, add yeast and let rise in a warm place for 10 minutes. Add to batter and blend. Beat in 3+ cups flour to sponge stage.Put batter in a large bowl and let rise about 40 minutes.
Mix in spices and floured raisins.Add 3+ cups flour, enough so that it is firm enough to form a ball.Put in a large buttered bowl,turn to coat with butter, cover with tea towel and let rise in the refrigerator for 1/2 hour.
Knead and make into 4 loaves. Put in buttered loaf pans, brush with melted butter and let rise 1 hour or until double in bulk. Cover with tea towels.
Bake at 350 F for about 40 minutes.Remove from oven, brush with melted butter, remove from pan. Cool.
NOTE: I sometimes use 2 large loaf pans and 4 small loaf pans.The small loaves cook 30 minutes.