We Interrupt Thanksgiving Madness…

for a brief blog post. First, I want to thank everyone who reads here. I’m really grateful for the people who are interested enough in me and my little corner of the world to keep coming back even when I’m not updating nearly enough.

Second, I made a comment on Twitter and Facebook about Julekaga and the fact that it was rising/baking. People wanted to know what it is, and I figured a quick recipe is in order. Not that it is a quick recipe, well it is sort of, depends on whether you’re going to take the short cuts or not (Mom, forgive me for the shortcuts, but I know what I’m doing, I promise). Also, my mother only makes this for Christmas. I think she’s nuts (in the most endearing, heartwarming way, of course). I make it for Thanksgiving, Christmas, and Easter.

First, the disclaimer: the original recipe for this came out of some obscure cookbook on my mother’s cookbook shelf (my personal copy is handwritten on the back of two phone message slips stapled together). I do not know which one and I’ve converted it to a bread machine recipe anyway. Second: I’m going to run through this twice, once for those who have bread machines and then the second, more complex version for those who don’t. You can guess which crowd I’m a part of (you need one that can make 2 lbs of dough, just saying).

Put these ingredients in the bread machine pan in the order listed:

1/2 cup softened butter, cut into pieces
1/2 cup sugar
1 egg
1 1/4 cup scalded milk, cooled to room temp (1min 30sec in the microwave will do it)
5 cups of AP flour (I use unbleached; don’t use whole wheat, it will make a brick)
1 teaspoon salt
1 heaping teaspoon cardamom
2 1/2 teaspoons of bread machine yeast

Set your bread machine for sweet bread, 2 lb loaf, with mix-ins. At the mix-in beep add:

1/4 cup diced, candied citron (I actually use 4 times that much because I like it)
1/4 cup raisins (only if you like that sort of thing, which I totally do not)

When it hits the last knead, stop the machine, pull the dough out, split it into two balls and shape into round loaves. Put them on a baking pan and let rise another 30 minutes (in our house that usually ends up being 60 minutes because it’s cool here with the AC and all). Bake at 325 degrees for about 45 minutes and there it is.

Now, if you’re bread machine challenged a few things change:

1 pkg of yeast
1/4 cup warm water

Soften yeast.

Change the milk to 1 cup, scalded.

Add sugar, salt, cardamom, and milk together, cool to lukewarm. Add two cups of flour to that mixture and beat well. Add the yeast, egg, and fruit to that mixture and stir it all together. Add enough flour to make a soft dough (usually another 2 1/2 to 3 cups). Take it out of the bowl and knead on a floured surface until smooth and elastic. Put it in a greased bowl. Turn once. Let rise until double (2 to 2 1/2 hours). Punch it down. Form two balls. Shape the balls into loaves. Let rise until double again (about 1/2 hour-ish). Bake at 325 degrees for 45 minutes.

This is what it looks like when you’re finished:

Photobucket

One thought on “We Interrupt Thanksgiving Madness…

  1. Pingback: Tweets that mention We Interrupt Thanksgiving Madness… « Adjunctmom's Blog -- Topsy.com

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s