THANKSGIVING MORNING BREAD Recipe - 1 Million Recipe Database, Thousands of Cookbook Collections

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Recipe Title

Recipe Ingredients

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THANKSGIVING MORNING BREAD

ingredients

2 pkg. dry yeast
1 c. warm water
1/4 lb. butter
1/2 c. sugar
3 whole eggs
2 extra egg yolks
1 tsp. salt
1 tsp. grated lemon rind
6 to 7 c. all-purpose flour
1 c. fresh cranberries
3/4 c. hazelnuts
3/4 c. yellow raisins
1/4 c. light brown sugar
melted butter

preparation

Dissolve the yeast in the warm water. Cream the butter in a very large bowl and beat in the granulated sugar until it is no longer grainy. Add whole eggs and egg yolks, one at a time, beating well after each addition. Sprinkle in the salt and lemon rind. Add 4 cups of the flour. Mix, then stir in the dissolved yeast. Mix in 2 more cups of flour and as much of the last cup as you need to make a dough. Turn out on a floured board and knead for 7 to 8 minutes until smooth and elastic. Add a little more flour if dough seems sticky. Put dough in a buttered bowl, butter the top and cover. Let the dough rise until doubled, about 1 1/2 hours.

Punch down and pat into flattened round. Mix cranberries, hazelnuts, raisins and brown sugar. Scatter mix on dough and knead into dough until evenly distributed. Cut dough into 3 pieces and shape each piece into a round. Put rounds in well buttered 1 pound coffee cans or shortening cans. Cover and let rise until it reaches top of can and is rounded at top. Bake in a preheated 350° oven for 45 minutes to 1 hour or until the loaves test done. Remove them from cans and put them on a rack. Brush the tops with melted butter. These are also good iced or glazed.

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