Swiss Christmas Bread

ELLENMARIE

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

servings 212 cals
Serving size has been adjusted!
Original recipe yields 18 servings

Nutrition

  • Calories:
  • 212 kcal
  • 11%
  • Fat:
  • 5.2 g
  • 8%
  • Carbs:
  • 36.9g
  • 12%
  • Protein:
  • 4.7 g
  • 9%
  • Cholesterol:
  • 13 mg
  • 4%
  • Sodium:
  • 187 mg
  • 7%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. In a saucepan, heat milk, water, and butter or margarine until warm.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Footnotes

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Reviews

Read all reviews 3
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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 t...

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.

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 experi...

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