Norwegian Christmas Bread

Pride is a fearsome thing and ego can be an absolute killer. The pair nearly did me in yesterday when the counter on my site meter went berserk. By ten in the morning it registered twice the normal traffic and an hour later activity had tripled. My first thought - indeed my first word - was "finally." I really felt loved! I basked in the sheer glory of it all until my left brain kicked in, and, ignoring pride and ego, forced me to take a hard look at the data. My left brain is a real spoiler. At any rate, the counter was right, but the folks visiting my sight weren't looking for me, they were looking for Ming Tsai. He had just done a crock-pot demo on Barbara Walters show, "The View". I have a crock-pot recipe for Asian ribs on my blog and in the comments Ming Tsai's name was mentioned. That was all the search engine needed. It directed all those folks looking for his recipe to mine --- which, by the way, is most excellent. "Sic transit gloria mundi." Fortunately, I can laugh at myself --- humor, once again, trumps pride and ego. Today's Christmas bread is one Bob's favorites. I've adapted the recipe from an old neighborhood favorite to better suit today's needs and equipment. It's easier to make than panettone and its shape makes it easier to store. This recipe makes a lot of bread, but it can be frozen. The cardamom scented loaves make great gifts to share with friends and neighbors. Julie, who blogs at Peanut Butter and Julie slices her sweet breads before freezing them. The slices can be thawed and table ready in minutes. I like the idea - a lot. I'm sending photos of this bread to Yeast Spotting, a blogging event sponsored by Susan at Wild Yeast. This is a really nice recipe. I know you'll enjoy it.

Norwegian Christmas Bread

Ingredients:
3-1/2 cups milk
1/2 cup softened butter
3/4 cup granulated sugar
1 teaspoon ground cardamom
2 large eggs, beaten
10 cups all-purpose flour plus 1 cup for kneading
1 tablespoon salt
5 teaspoons active dry yeast
1/2 cup plumped dark raisins
1/2 cup plumped light raisins
1/2 cup candied orange peel
3 tablespoons candied lemon peel

Directions:
1) Place the milk in a large microwave container. Microwave on HIGH temperature for 2 minutes, or until milk bubbles at edges and container is warm. Add butter, sugar and cardamom to milk. Set aside.
2) Place 10 cups flour, salt and yeast in a large bowl. Whisk to combine.
3) Beat eggs in the bowl of a stand mixer, using paddle attachment. Slowly add milk mixture and beat until mixed.
4) Switch to dough hook attachment. At low speed, add flour and fruit in alternating spoonfuls. Keep mixing until a smooth, elastic mass is formed.
5) Spread 1/2 cup flour on work surface. Turn dough onto flour. Sprinkle top of dough with 1/4 cup. Knead until just smooth. The dough will be slightly tacky. Place in a large greased bowl. Cover with plastic wrap and let rise until double in bulk.
6) Preheat oven to 350 degrees F. Spray four bread pans with nonstick spray. Punch dough down. Let rest 10 minutes. Cut into four pieces, shape into loaves and place in bread pans. Cover with plastic wrap and let rise until double.
7) Bake for 40 minutes, or until golden brown. Brush tops with butter. Let sit for 10 minutes. Remove from pans and cool on a rack. Yield: 4 loaves.

Panettone

Ma'am began her Christmas baking right after the Feast of the Immaculate Conception. I'd cross the street to join her in the kitchen and watch her confections come to life. The bungalow kitchen was long and narrow; a large chrome table was pushed against one wall and chairs were moved to the porch so the surface of the table could be used as a work area for the bouts of extreme baking that were about to occur. She began by making candied peel and macerating raisins, dates and apricots in a bath of sherry or dark rum. I cracked walnuts, pecans and almonds with an ancient, charmless nut cracker whose use was strictly functional. We'd toast the nuts, she wipe her hands, pat me on the head and finally call it a day. A week later she'd start to bake her Christmas cakes. The cassata and rum cakes were Lucullean, but the panettone, while beautiful, was dense, dry and unappealing. The secret for perfect panettone never made the passage from Sicily to her new world kitchen. I'd dutifully carry our cake home where my Mom would take one look, shake her head and use it to make bread pudding. A few days ago I read that panettone has become the new fruit cake. That's a shame. Twenty years ago I would have shared that assessment, but I had an attitude readjustment when I discovered Sorini panettone. Bob and I both had jobs that put us on corporate Christmas lists and the number and size of the Christmas baskets we received was a testament to wretched excess and a lack of corporate imagination. We were able to re-gift the baskets to a local shelter, but the panettone usually came after the baskets had been picked up. So, it happened I that I was again exposed to panettone. The Sorini bread was incredibly good and it became a much anticipated Christmas favorite. Of course when we retired the panettone well went dry. Those who know me well know that I won't pay five dollars for a loaf of bread. Imagine my thoughts about paying $39.99 for panettone. I'm happy to report that after ten years of trying I've finally come up with a light, moist panettone that's close to that of the Sorinis and costs far less than the ransom that is charged for theirs. The bread requires a sponge, so you'll need a day's lead time for it to develop and another day to make the bread. All ingredients should be at room temperature before proceeding. The dough will be a bit sticky, but that's as it should be. I use fresh, candied peel and toasted almonds to make my panettone. Next year I want to swap glaced chestnuts - homemade of course - for the almonds. While I'd love a drumroll, it's probably best that we just move on. Here, on it's maiden voyage, is Mary's.....

Panettone

Ingredients:
Day One Sponge
1 1/4 cups all purpose flour
3/4 cup lukewarm water
1/4 teaspoon instant yeast
Day Two Bread
3/4 cup soft butter
1/4 cup sugar
1 egg
2 egg yolks
1 tablespoon vanilla
3/4 cup buttermilk
3 to 3 1/2 cups all purpose flour
1 teaspoon salt
1 tablespoon instant yeast
1/2 cup light raisins
1/2 cup dark raisins
1 cup toased almonds, coarsely chopped
1/2 cup fresh candied orange peel, coarsely chopped
3 tablespoons candied lemon peel, coarsely chopped

Directions:
1) To make sponge: Combine flour, water and yeast in a medium bowl. Mix with a spoon until smooth. Cover; set aside at room temperature for 15 to 20 hours.
2) To make panettone: Place butter and sugar in a large bowl and beat until smooth. Add in whole egg and two egg yolks; beat until smooth. Stir in sponge (made day before); beat just till smooth. Stir in vanilla and buttermilk, mix well. Stir in 2 cups flour and salt; mix until well combined. Mix in yeast. Let rest for 20 minutes, uncovered. Sprinkle 1/2 cup of reserved flour on work surface. Place dough on floured surface. Sprinkle with 1/4 cup reserved flour; knead for 8 to 10 minutes, adding additional flour only as needed. Dough will remain sticky. Spread raisins, almonds and candied peel on work surface; knead mixture into dough. Place in a lightly greased bowl, turning to coat all surfaces. Cover with a plate or plastic wrap and let rise for 2 hours. Lightly grease two 6 cup molds or souffle dishes. Punch down dough, cut into two equal pieces
and place in molds. Cover and let rise for 2 hours, or until doubled in size. Meanwhile, preheat oven to 325 degrees F. Bake in center of oven for 50 to 55 minutes. Let sit for 10 minutes. Gently remove from pans. Cool on wire racks. Yield: 2 Loaves.

Credit for this recipe must be shared with the folks at Cooking Bread a wonderful site for the very kneady (sorry I couldn't resist).

Candied Orange and Lemon Peel

From the kitchen of One Perfect Bite...Oranges and lemons and spice - how nice! Perhaps, but I wonder how many European Christmas treasures have been ruined using the glazed peels and citron that we buy for baking during the holidays. I, only recently, discovered that citron is a fruit, related to the orange and lemon, but with an identity all its own. I had always assumed that citron was candied lemon peel. Citron is valued for medicinal purposes and in the ancient world was mixed with wine as an anecdote to poison - if only Socrates and Seneca had known! While this may be a culturally acquired taste, my palate can't deal with citron, so I decided to follow the example of frugal peasant housewives around the world, and, working from an old recipe, make my own candied peel. What a treat! Fresh candied peel is a confection that will enormously improve stollen, panettone, cassata and Scandinavian Christmas breads, replacing bitterness with the true essence of the fruit. I was also delighted to find that Davis Lebovotiz had come up with a recipe to make crystallized ginger in home kitchens. Now between work, cooking, cleaning, decorating, shopping, wrapping and keeping the children entertained, you'll have something to fill your idle hours. My work here is done!

Candied Orange and Lemon Peel...from the kitchen of One Perfect Bite

Ingredients:
8 large, thick skinned naval oranges or 14 large, thick skinned lemons
4 cups granulated sugar, divided use
1 cup water

Directions:
1) Cutting lengthwise, quarter the peel of oranges or lemons with a paring knife. Remove peel from each quarter, saving the fruit for another use. Place peel in a 4 to 6-quart pot; cover with cold water and bring to a boil. Simmer, uncovered for 10 minutes. Drain. When cool use a tablespoon to dig out most of the white pith. Cut the remaining peel into 1/4-inch strips and set aside.
2) Combine 2 cups of sugar with 1 cup of water in a medium saucepan. Set over medium heat, stirring to dissolve sugar. Add peel, cover, and simmer gently for 45 minutes. Remove peel; drain on a wire cooling rack and allow to dry for 1 hour.
3) Place peel and remaining 2 cups sugar in a large bowl. Toss until peel is evenly coated. Shake excess sugar from peel and place on a baking sheet; allow to dry overnight. Store in an air tight container for up to 2 weeks. Yield: 2 quarts orange or 1-1/2 quarts lemon peel.