Bavarian Christmas Bread

Cardamom, mace, hazelnuts and raisins make this a holiday favorite. This makes three full-sized loaves. Mini-loaves can be made, but I think the results are best with the full-sized loaves.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Soften and/or chop up the butter. Place the butter, water, milk and Kirsch in a bowl and warm to 111ºF.

Step 2

Pour mixture into mixer, and add the sugar, mace, and cardamom. Add the dough enhancer and gluten if using whole wheat flour. Add 11 cups of flour, and being mixing with the dough hook. Continue adding flour gradually as the dough forms to the point where the dough cleans the sides of the mixer bowl. Add the salt and yeast while the mixer is kneading. Make sure the gluten has developed (do the window pane test), then add in the raisins and nuts.

Step 3

Turn the dough onto the countertop. Knead the dough into a ball, then separate into three equal pieces (if making three loaves). Roll each dough ball out with a rolling pin, and then roll the dough up into a loaf. Remove any raisins that are on the exterior of the loaf and tuck them into the ends of the loaf before folding in the ends. Raisins on the exterior overcook and become bitter. Place each loaf into a buttered & floured loaf pan.

Step 4

Turn the oven on for a minute or two to warm it up. Heat a cup or two of water in a bowl to boiling and place in the bottom of the oven. Place the bread pans in the oven and allow to rise. This dough is slow to rise and may take a couple hours. The dough is larger than a normal loaf when it is first placed in the pan, and it will rise an inch or so above the pan, but don’t expect it to double in size. When the dough has proofed, remove the water bowl from the oven, and turn the oven to 375ºF. Bake for 42 minutes. If you did not use the oven to proof and it is already at 375ºF, bake for 36 minutes.