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Knollwood House B & B Christmas Bread

idwest living magazine, midwest living bread, new

6 1/4 cup all purpose flour; to 6 3/4
2 pkg active dry yeast
2 cup milk
3/4 cup sugar
1/2 cup butter
1 1/2 teaspoon salt
1/4 cup sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1 cup candied red and/or green cherries; finely chopped

In a large bowl, stir together 2 1/2 cups of the flour and the yeast. In a medium saucepan, heat and stir milk, the 3/4 cup sugar, butter and salt till warm and butter almost melts (120ø to 130ø). Add to flour mixture. Beat with an electric mixer on low speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Stir in as much of the remaining flour as you can with a wooden spoon. Turn out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that's smooth and elastic (3 to 5 minutes total). Shape into a ball. Place in a greased bowl; turn once to grease surface. Cover and let rise in a warm place till doubled (1 to 1 1/4 hours). Punch dough down. Turn out onto a lightly floured surface. Divide dough in half. Cover the dough and let rest for 10 minutes. Lightly grease two 8x4x2-inch loaf pans. In a small bowl, combine 1/4 cup sugar, the cinnamon and cardamom. Set aside 1 tablespoon of the mixture for topping. Roll one portion of dough into a 12x9-inch rectangle. Sprinkle with half of the cherries and half of the remaining sugar-spice mixture. Roll up from a short side. Moisten ends and edges with a little water; pinch to seal. Place in prepared loaf pan. Moisten the top of loaf of bread with a little water. Sprinkle with half of the reserved sugar-spice mixture. Repeat with remaining dough and other ingredients. Cover the loaf and let rise in a warm place till nearly doubled (for about 45 to 60 minutes). Bake in a 350ø oven for about 40 to 50 minutes or till bread sounds hollow when lightly tapped. Cover loosely with foil the last 10 minutes of baking to prevent overbrowning, if needed. Remove the loaves from the pans immediately. Cool loaves on wire racks. Use a serrated knife to slice the bread. Makes 2 loaves. Per serving: 1934 Calories (kcal); 109g Total Fat; (49% calories from fat); 23g Protein; 230g Carbohydrate; 315mg Cholesterol; 4383mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 21 1/2 Fat; 13 1/2 Other Carbohydrates Recipe by: Midwest Living Magazine Converted by MM_Buster v2.0n.

Yield: 1

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