Now,
bake the
luxury
loaves !
A year's worth of goodness seems to be in
cluded in every special holiday bread — perhaps
because Christmas comes but once a year . . .
perhaps became Christmas and baking go so well
together!
Here are four such breads to add to your col
lection of once-a-year luxury loaves . . . Why not
bake them now to stay perfect in the freezer, for
your holiday guests'
LUXURY MORSEL LOAF
1 6-ox. pkg. (1 cup) semi-sweet chocolate morsels
2 cups sifted all purpose flour
1 teaspoon baking powder
to teaspoon salt
1 cup butter or shortening
I teaspoon vanilla
to teaspoon mace or nutmeg
I cup sugar
5 eggs
to cup orange juice
to cup finely chopped nuts
Grated rind of one orange
Melt morsels over hot (not boiling) water. Re
move from heat. Sift flour, baking powder, salt
together; set aside. Combine butter, vanilla and
mace or nutmeg; beat until creamy. Gradually
beat in sugar; beat in, one at a time, eggs. Stir
in melted semi-sweet. Add flour mixture alter
nately with orange juice. Fold in nuts, orange
rind. Pour into foil-lined 10x5x3-inch pan.
Bake in preheated 300° oven, 1 hour 40 minutes.
STOU.EN
1 pkg. dry yeast (or 1 coke compressed yeast)
14 cup warm scoter /or dry yeasI, lukewarm /or
compressed
14 cup butter
1 cup hot scalded milk
l unbeaten egg
14 cup sugar
l teaspoon salt
14 teaspoon ground cardamom
1 cup raisins
14 cup currants
14 cup candied fruit
14 cup chopped almond >
2 tablespoons grated orange rutd
I tablespoon grated lemon rind
414 to 5 cups all purpose flour
Powdered sugar
Soften yeast in water. Melt butter in milk
Add eggs, sugar, salt and cardamom; cool to luke
warm. Stir in raisins, currants, candied fruit, al
mond, grated rinds and softener! yeast. CradualK
add flour to form a stiff dough
Knead on well-floured surface until smooth and
satiny, about 5 min. Place in greased bowl. Cover.
l-et rise (85-90°) until light and doubled, about
1J* hours. Divide into 3 parts; roll each to a
12 x 7-inch rectangle. Lift 12-inch side; fold over
to shape loaf as illustrated. Cover.
I jet rise until doubled, about 1 hour. Preheat
oven to 350°. Bake 20-25 minutes until deep
golden brown. While warm, brush with butter
sprinkle with powdered sugar. Makes 3 loaves.
CAN-PAN FRUIT BREAD
(pictured in color on the cover)
Winner, 10th Grand National Bake-Off by
Mrt. Hildegard Chamberlain, Cambridge. Maitachutem
2 pkgs. dry yeast (or 2 cakes compressed yeast)
W cup warm water (lukewarm for compressed
yeast)
fa cup sugar
W cup shortening
1 tablespoon salt
lVt cups hot scalded milk
2 beaten eggs
2 tablespoons brandy extract or rum extract
1 teaspoon vanilla
7 to TVs cups all purpose flour
l Vi cups chopped mixed candied fruit
W cup chopped candied cherries
W cup raisins
W cup blanched almonds, chopped
Soften yeast in water. In large bowl combine
sugar, shortening, salt and milk. Cool to luke
warm. Add eggs, extract, vanilla and yeast
Blend in 4 cups flour; mix thoroughly. Let rise
in warm place until doubled, about 1J» hours.
Gradually add 3 to 3)» cups Hour to form a
stiff dough Knead on floured surface until
smooth and satiny, 5-8 min. Knead in candied
fruit, cherries, raisins and almonds. la»t rise until
doubled, about lk hours.
Shape dough as follows: (1) t.ithrr divide into
3 parts and shape into round loaves. Place in 3
well greased 8 or 9-inch round layer jians or 3
3-pound shortening cans. (2) Or divide into 6
parts, shape into round loaves; place in 6 well
greased 1-pound coffee cans. Let rise in warm
place until dough fills pans ami tons of loaves
are even with pan edges — about 1 hour
Bake at 35(P. large loaves — 50-60 min., small
loaves, 40-45 min. Remove from cans mimedi
ately and brush with beaten egg. If desired, glaze
with powdered sugar icing
CHUNKY DARK FRUIT CAKE
3 cups (l i5-oi. pkg.) light or dark raisins
214 cups (l lb.) candied cherries
4 cups (l lb.) California walnuts
214 cups (I lb.) dates
2 cups (I lb.) candied pineapple
1 cup (to lb.) candied orange peel
1 cup (to lb.) candied lemon peel
1 cup (to lb.) candied citron
5 cups sifted all purpose flour
I teaspoon nutmeg
1 teaspoon cloves
1 teaspoon ginger
2 teaspoons cinnamon
1 teaspoon soda
1 to teaspoons salt
2 cups (I lb.) butter or margarine
2 to cups sugar
b eggs
14 cup light molasses
to cup Sherry wine or grape psice
Prepare 1 9-inch tube pan, 1 large loaf pan
(about 8)4 x 4)4 x 2)4-inches) and 1 small loaf pan
(5)4 x 3 x 2-inches) by lining with greased foil.
Rinse and drain raisins. Leave cherries whole,
walnuts in large pieces. Pit dates, cut in half
Cut candied pineapple in )i-inch wedges. Cut re
maining fruits small. Mix half the flour with
fruits and walnuts. Sift remaining flour with
spices, soda and salt. Cream butter and sugar
Add eggs, one at a time, beating well after each
addition. Stir in molasses and wine. Blend in
flour mixture, then floured fruits, mixing well
Turn into prepared pans
Bake in 300' oven about 2 to 3 hours with
shallow pan filled with hot water in bottom of
oven. Cool, then wrap in brandy-soaked cloth
wrap in foil and store in cool place. Makes about
10)4 pounds cake
Luxury Morsel Loaf (upper right) has bits of chocolate, nuts and the
tang of orange in every bite!
Stollen (pronounced schtoll-len) is a traditional German Christmas bread,
holds currants, almonds, citrus rind, raisins, more!
Chunky Dark Fruit Cake (lower right) holds rich chunks of
goodness—cherries, walnuts, candied pineapple, citron,
orange and lemon peel!