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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Easter / Number of Servings: 16 |
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Ingredients: 6 Cup(s) all-purpose flour; (6 to 6 1/2 cups) 3/4 Cup(s) sugar 2 Package(s) Fleischmann's. Active Dry or Rapid Rise Ye 2 Tablespoon(s) orange peel 2 Teaspoon(s) lemon peel 1 Teaspoon(s) ground cardamom 1/2 Teaspoon(s) salt 3/4 Cup(s) milk 1/2 Cup(s) water 1/2 Cup(s) butter or margarine 2 eggs; at room temperature 1 Cup(s) chopped dates or pitted dates; snipped 1/2 Cup(s) chopped slivered almonds; toasted |
Directions: In large bowl combine 1 1/2 cups flour, sugar, undissolved yeast, orange peel, lemon peel, cardamom and salt. Heat milk, water, and butter until very warm (120: to 130:F). Gradually add to dry ingredients and beat 2
minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour; beat at high speed 2 minutes, scraping bowl occasionally. Stir in enough additional flour to make soft dough.
Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. (For Rapid Rise Yeast, cover kneaded dough; let rest on floured surface 10 minutes. Proceed with recipe.)
Punch dough down; turn out onto lightly floured surface. Knead in dates and almonds. Divide dough in half; shape into 2 balls. Place in 2 greased 8-inch round cake pans. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
Bake at 350:F for 35 to 40 minutes, or until done. Remove from pans; cool on wire racks. Top with confectioners' sugar frosting, if desired.
Comments: "Ground cardamom combined with grated orange and lemon peels gives this Finnish loaf an exotic taste, while dates and slivered almonds give it a rich, hearty texture. When spread with cream cheese, this bread makes a delightful breakfast or snack."
Yield: "2 Loaves" |
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