Sweet Bread (italy)
From Casserole Favorites Of Home Economic Teachers.
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A historical recipe
Casserole Favorites Of Home Economic Teachers.
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- 1 c.
- butter 2 c.
- sugar IVi cakes yeast 1 c.
- warm water 1 t.
- salt V2 t.
- nutmeg 1 T.
- garted lemon rind Vi t.
- allspice 1 T.
- vanilla extract Vi t.
- lemon extract V2 t.
- cinnamon 8-12 c.
- flour 1 pkg.
- white seedless raisins 2 c.
- nuts, chopped 1 Ige.
- jar plus 1 sm.
- jar candied fruits 1 c.
- candied cherries, chopped V-z c.
- candied pineapple, chopped Cream butter and sugar.
- Dissolve yeast in warm water.
- Combine yeast and creamed mixture with all remaining ingredients.
- Cover and let rise for 1 hour.
- Punch down;
- shape into small loaves or place in greased round cans.
- Cover with a damp cloth and let rise 1 hour.
- Bake 1 hour at 350°F.
- Glaze with favorite glaze and cool.
- NOTE: May be frozen for 6-8 months.
Plating
Cookware for this recipe
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Chef's knife
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Cutting board