My first-generation Norwegian mother always made Christmas Bread for the holidays. The difference between Julekake and Christmas Bread is that Christmas Bread is not as sweet. It is delicious toasted and makes good sandwiches, too, especially sandwiches with cheese. Try with cream cheese, too.
This recipe makes two loaves.
– 2 cups warm water
– 2 packages of dry yeast
– 1/4 cup sugar
– 1 teaspoon salt
– 2 eggs
– 1/2 cup shortening (I have also used Canola oil)
– 1 to 2 cups of citron (if you really like the taste of citron, add 2 cups)
– 6 to 7 cups of flour
Dissolve yeast in warm water. Add 2 cups of flour, sugar, eggs, salt, shortening/oil and beat until smooth. Add citron. Add 4 cups of flour. Mix. Knead for 10 minutes. If dough becomes too sticky, knead in an-other 1/2 to 1 cup of flour. Let rise in a warm place for 45 minutes to an hour. Punch down dough. Knead for a minute or two. Shape into loaves. Place in greased loaf pans and let rise for 45 minutes. Bake at 350 degrees for 40 to 45 minutes. Turn out of pans. Allow the bread to cool before slicing it.
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