Gift christmas kuchen
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Gift christmas kuchen
  Christmas    Holiday  
Last updated 6/12/2012 12:56:05 AM. Recipe ID 18140. Report a problem with this recipe.
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      Title: Gift christmas kuchen
 Categories: Breads, Holiday, Gifts, Personal
      Yield: 2 Servings
 
      1 pk Active dry yeast
    1/4 c  Sugar
    1/4 c  Warm water (105F-to-115F)
    3/4 c  Butter; at room temperature
      1    Lemon; Grated peel only
           -(no white attached)
      1    Orange; Grated peel only
           - (no white attached)
    1/2 ts Dried mace
  1 1/2 tb Ground coriander
           -or anise seed
      1 ts Salt
      2    Eggs; at room temperature
  2 1/2 c  Bread flour (or more)
    3/4 c  Warm milk (105F-to-115F)
 
  If you want to give a friend a special holiday gift, put a bright
  ribbon around this bread. When tightly wrapped, it freezes well for 1
  to 2 months.
  
  PREHEAT OVEN TO 350F. Dissolve yeast and 1 teaspoon sugar in warm
  water. Beat 1/2 cup butter in food processor until light. Gradually
  add remainder of sugar as you beat butter. Add lemon and orange
  peels, mace, coriander and salt. Add yeast mixture. Add eggs, 1 at a
  time, beating well after each addition, and then milk. Add enough
  flour, 1/2 cup at a time, to make soft dough. Knead dough until
  elastic and smooth. Place dough in oiled plastic bag or oiled bowl
  and turn to coat. Seal or cover with plastic wrap and let rise at
  room temperature until doubled, about 1 hour. Turn out dough on
  floured surface, punch down and cut into 2 pieces. Shape each into
  rectangular loaf and place on greased baking sheet. Melt remaining
  1/4 cup butter and use to lightly brush tops of loaves.
  
  TO PRESENT AS A GIFT: Make paper ribbon strips the width of your gift
  ribbons and tie the bread loosely with the paper strips; secure with
  paper clips, leaving enough room for the breads to rise. The paper
  will leave marks for the position of the gift ribbons. Cover the
  loaves with plastic wrap and let rise in a warm place until doubled,
  30-to-40 minutes. Bake loaves about 30-to-45 minutes. Remove and
  place on a rack to cool. Remove the paper strips. Replace strips with
  bright ribbons.
  
  Makes 2 Loaves
  
  NATHALIE DUPREE
  
  PRODIGY GUEST CHEFS COOKBOOK
 




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Recipe ID 18140 (Apr 03, 2005)

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