Jullbrod (Swedish Christmas Bread)
2 cups milk (scalded)
1 cup sugar
1 cup blanched almonds
1 tbsp crushed cardamom seed
1/4 cup warm water and 1 tsp sugar
7-8 cups flour
2 tsp salt
1 cake yeast
1 cup raisins
1/2 cup shortening
1 cup finely cut citron
Scald milk and cool to lukewarm. Dissolve the yeast in the water and sugar. To the milk add sugar, yest and one half of the flour. Beat thoroughtly and add butter, fruit, cardamom, buts, salt, and enough flour to make a stiff dough. Knead, cover and rise until double. Form into 2 loaves. When double in bulk, bake at 350 deg about 1 hour.
- - Mrs. George Vikingstad
Trinity Treasures 1966, Trinity Lutheran Church, Blue Earth, MN
2 cups milk (scalded)
1 cup sugar
1 cup blanched almonds
1 tbsp crushed cardamom seed
1/4 cup warm water and 1 tsp sugar
7-8 cups flour
2 tsp salt
1 cake yeast
1 cup raisins
1/2 cup shortening
1 cup finely cut citron
Scald milk and cool to lukewarm. Dissolve the yeast in the water and sugar. To the milk add sugar, yest and one half of the flour. Beat thoroughtly and add butter, fruit, cardamom, buts, salt, and enough flour to make a stiff dough. Knead, cover and rise until double. Form into 2 loaves. When double in bulk, bake at 350 deg about 1 hour.
- - Mrs. George Vikingstad
Trinity Treasures 1966, Trinity Lutheran Church, Blue Earth, MN
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