This is a sweet bread, made into a round loaf.

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Recipe Summary

Servings:
18
Yield:
1 round loaf
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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

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Nutrition Facts

212 calories; protein 4.7g 10% DV; carbohydrates 36.9g 12% DV; fat 5.2g 8% DV; cholesterol 13.1mg 4% DV; sodium 186.8mg 8% DV. Full Nutrition

Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/24/2005
This is almost exactly like my recipe for JULEKAGE (Norwegian Christmas bread). Don't bake it in the casserole but rather form it into a circular loaf and bake on a cookie sheet. Butter the top when it comes out of the oven. It is best when sliced and toasted then buttered and sprinkled with cinnamon sugar. Store wrapped in plastic or a Ziploc bag. Yummy! Read More
(15)

Most helpful critical review

Rating: 1 stars
12/11/2004
This was more like a batter bread. Needs more flour. A 2 qt. casserole was not large enough for this recipe. Slopped over the edge and fell in the middle. I was very disappointed. Read More
(7)
4 Ratings
  • 5 star values: 0
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
12/24/2005
This is almost exactly like my recipe for JULEKAGE (Norwegian Christmas bread). Don't bake it in the casserole but rather form it into a circular loaf and bake on a cookie sheet. Butter the top when it comes out of the oven. It is best when sliced and toasted then buttered and sprinkled with cinnamon sugar. Store wrapped in plastic or a Ziploc bag. Yummy! Read More
(15)
Rating: 1 stars
12/11/2004
This was more like a batter bread. Needs more flour. A 2 qt. casserole was not large enough for this recipe. Slopped over the edge and fell in the middle. I was very disappointed. Read More
(7)
Rating: 4 stars
12/29/2010
Delicious. Baking as round loaf on greased baking sheet worked better than casserole. Monitor carefully while baking to avoid overcooking. Not a recipe for novice or beginner bakers. More experienced bakers should have no problem. Read More
(4)
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