A New England Holiday Bread With Olde World Roots
photo by Noo8820
- Ready In:
- 4hrs 35mins
- Ingredients:
- 18
- Yields:
-
2 loaves
ingredients
- 1 cup brown sugar
- 2 cups warm water
- 2 tablespoons active dry yeast or 1 1/2 tablespoons instant yeast
- 1⁄2 cup nonfat dry milk powder
- 2 cups whole wheat flour (Traditional, whole grain)
- 1 teaspoon cinnamon
- 1 teaspoon allspice
- 1 teaspoon nutmeg
- 1⁄2 cup butter (1 stick, 4 ounces or a combination) or 1/2 cup vegetable oil (1 stick, 4 ounces or a combination)
- 1 tablespoon salt (or less if you choose)
- 4 -5 cups unbleached all-purpose flour
- 2 cups dried fruit (choose from either the Celtic or the New England version)
-
CELTIC VERSION
- 2⁄3 cup golden raisin (4 ounces)
- 2⁄3 cup currants (3 1/4 ounces)
- 2⁄3 cup citrus peel, chopped (4 ounces- orange, lemon, citron, etc.)
-
NEW ENGLAND VERSION
- 2⁄3 cup cranberries, chopped in half
- 2⁄3 cup golden raisin (4 ounces)
- 2⁄3 cup currants (3 1/4 ounces)
directions
-
MIXING THE DOUGH:
- Dissolve 1 tablespoon of the sugar in the water. Add and dissolve the yeast and dry milk.
- Stir in the whole wheat flour and spices.
- Cover and let this mixture work for 2 hours.
-
PREPARING THE FRUIT:
- While the sponge bubbles away, melt the butter over very low heat.
- Remove it from the heat and add the balance of the sugar and the dried fruit of your choice.
- After 2 hours, blend this into the sponge.
-
FINISHING AND KNEADING THE DOUGH:
- Add the salt and then the unbleached flour a cup at a time, mixing thoroughly until the dough begins to pull away from the sides of the bowl.
- Turn out onto a floured surface and knead until it begins to feel as if it belongs together.
- Let it rest while you clean and grease your bowl.
- Continue kneading the relaxed dough until it feels smooth and springy.
-
RISING:
- Form dough into a ball, place it in the greased bowl, turning it so the top is greased, cover and place it where it will be warm and cozy.
- Because this is a sweet dough, we are using double the amount of yeast.
- Even so, the rising period may take longer than usual, 1 1/2 to 2 hours.
-
SHAPING and RISING:
- When you can poke your finger in the dough without it bouncing back, knock it down, turn it out onto your floured board, and knead out any stray bubbles.
- You can divide this dough in two pieces and bake it in two bread pans or bake it as two round free-form loaves.
- For a grander offering, bake it as one large round loaf. Place the shaped dough in lightly greased bread pans or on a baking sheet.
- Let the dough rise until almost doubled again.
-
BAKING:
- Fifteen minutes before you bake the bread, preheat your oven.
- Two loaves: Preheat to 350°F and bake for 35 to 40 minutes.
- One large loaf: Preheat your oven to 400°F Bake for 1 hour, lowering the temperature 25°F after the first 15 minutes and every 15 minutes thereafter (your final baking temperature should be 325°F).
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Reviews
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Absolutely delicious bread - I am planning to make this for Christmas this year! Do not think this is cumbersome at all, in fact it's quite simple to make and perfect for a lazy sunday morning. I made the New England version, but will be watching for the peel at the market, as I'd love to try the Celtic version. I am sending both loaves in to DH's work this morning, so unfortunately, no pictures this time. Thanks, Annacia! Made for PRMR Tag.
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Please don't be alarmed by the seemingly never ending list of instructions,it's nowhere near as bad it looks.Besides,the results are well worth any effort (not that I would class this as effort!!). I went for the Celtic version,being from the UK,and made mine into two free form loaves,that were simply enormous,and simply delicious!! The children are loving it too (my 2 year old keeps pointing to it and shouting 'share share' at me!!). Thanks Annacia for a wonderful recipe.Made for PhotoTag.
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Am definitely not used to tagging or making recipes with this many steps or this much time in the preparation, but when it comes to you, Annacia, AND to a holiday bread, I'm willing to make an exception! I did the New England version this time around, but definitely want to try the Celtic one when I can get my hands on (or I COULD make) the citrus peel! I also made it free-form as one large loaf & used a whole grain flour! Was extremely happy with the results ~ BEAUTIFUL LOAVES, & GREAT TASTE! I definitely will be making this again, at least several times during the winter holidays! [Tagged, made & reviewed in Zaar Chef Alphabet Soup Game]