Becky has spent her entire career cooking and baking, which are also her favorite hobbies outside of work. For her, time spent in the kitchen not only relieves stress, but is lots of fun as well. Becky’s love for baking began as a child, standing on a chair next her mom, adding ingredients and mixing up dough.
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This Scandinavian holiday bread is filled with candied fruit, raisins and almonds.
Dissolve yeast in warm water in bowl. Add
flour, milk, candied fruit, raisins, almonds, sugar, 1/4 cup butter, egg, salt, cardamom and lemon zest. Beat at medium speed, scraping bowl often, until smooth. Stir in enough remaining flour to make dough easy to handle.
Turn dough onto lightly floured surface; knead 5 minutes or until smooth and elastic. Place into greased bowl; turn greased-side up. Cover; let rise in warm place 1 1/2 hours or until double in size. (Dough is ready if indentation remains when touched.)
Punch down dough; shape into round loaf. Place into greased 9-inch round cake pan. Brush top of dough with melted butter. Cover; let rise 1 hour or until double in size.
Heat oven to 350°F.
Bake 35-45 minutes or until golden brown. Remove from pan immediately. Cool completely.
Stir together powdered sugar and enough milk for desired glazing consistency in bowl. Spread over bread. Garnish with candied cherries, if desired..
Dietary Fiber: 1g
I was determined to try the recipe before making it for my family at Christmas. Lacked a couple ingredients so I substituted currents for candied fruit and half and half for the milk. It was absolutely great! It is a dense loaf.....don't under bake it. I will make it again....and I may even make the same substitutions next time.
My wife and I loved this bread. We ate the entire loaf in two days (must diet after Christmas). Second loaf is now in the oven.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/2164
© 2015 Land O'Lakes, Inc.
Today marks a quarter of a century for me on this beautiful planet. Twenty-five years of learning, exploring, and stuffing my face with delicious eats. And I can’t think of a better way to celebrate than to spend a relaxing day in the kitchen.
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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