View Recipe

My Store: Store Details (change)

Swiss Christmas Bread

DIRECTIONS

BAKING PANS
2 medium (8"-x-4") loaf pans, greased or Teflon
PREPARATION
Overnight
In a bowl combine the pears, raisins, almonds and red and green cherries. Add the citron, lemon peel, and spices. Cover with the brandy. Stir the mixture several times during the evening so that it has the opportunity to absorb as much brandy as possible. Cover tightly with plastic wrap and let marinate overnight.
BY HAND OR MIXER
25 mins.
On baking day, in a saucepan heat the milk (120°-130°), and add the butter, sugar, and salt. The butter need not melt. Measure 2 cups flour into a mixing or mixer bowl. Pour in the milk mixture and any brandy that has not been soaked up by the fruit. With a wooden spoon or with a mixer flat beater pull the flour into the milk. Add the yeast; stir. Beat the egg lightly and add to the dough batter.
Add flour, 1/4 cup at a time, until the dough is a soft but cohesive mass. Dust with flour if it is sticky.
KNEADING
10 mins.
If by hand, turn out onto a floured work surface and knead with a strong push-turn-fold motion until the dough is smooth and elastic, about 10 minutes. Or knead with a dough hook in the mixer bowl for an equal length of time.
BY PROCESSOR
8 mins.
Marinate the dried fruit, as above.
Use the stubby plastic blade.
Heat the milk, butter, sugar, and salt, as above. Measure 2 cups flour into the work bowl and pour in the milk. Pulse to blend into a smooth batter. Sprinkle in the yeast and add the egg. Turn on the machine for 15 seconds.
Gradually add flour, either through the feed tube or directly into the bowl, until the dough becomes a mass that is spun around the bowl by the force of the blade. If the blade has not picked up all the flour along the sides, stop the machine and scrape the flour toward the blade. Resume.
KNEADING
50 secs.
Turn on the machine and knead for 50 seconds.
When the dough is first turned from the work bowl it may be somewhat sticky. If so, sprinkle with flour as it is worked into a ball.
FIRST RISING
1 hour
Drop the dough into a greased bowl, cover tightly with plastic wrap, and put aside at room temperature until doubled, about 1 hour.
(If a new fast-rising yeast is used at the recommended higher temperatures, reduce the rising times by half.)
SHAPING
15 mins.
Spread the brandied fruit on a paper towel and pat dry. Dust the crust lightly with flour. Press the dough flat and spread about half of the fruit on top of it. Fold in the fruit, kneading gently, and then add the rest of the fruit in a similar manner. The moist fruit may leave brown streaks through the dough, but this is attractive when the bread is sliced.
Divide the dough in half. Pat and roll each half into an oblong about the length of the prepared pans. Tuck the ends under and drop the shaped loaves into the pans.
SECOND RISING
1-1/2 hours
Cover loosely with wax paper or a tea towel and leave until double in bulk and slightly above the edge of the pan, about 1-1/2 hours.
PREHEAT
Preheat the oven to 400° 20 minutes before baking.
BAKING 400°
10 mins.
350°
40 mins.
Brush the loaves with melted butter and place in the hot oven. After 10 minutes reduce heat to 350° and bake for 40 minutes longer, until golden brown. Turn one loaf out of the pan and test for doneness by rapping the bottom crust. If it sounds hard and hollow it is done. Midway during baking, shift the loaves so they are exposed evenly to the oven's heat.
(If using a convection oven, reduce heat 50°.)
FINAL STEP
Remove the bread from the oven. Turn out onto a wire rack to cool.
Frost the cooled loaves with the confectioners' icing. Almonds and red cherries placed on the icing add a festive note.