The frontier. (O'Neill City, Holt County, Neb.) 1880-1965, November 15, 1962, Farm and Home Section, Image 18
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!