Finnish Spring Bread
Makes 2 loaves
6 to 6-1 / 2 cups all-purpose flour
3 / 4 cup sugar
2 envelopes FLEISCHMANN’S RapidRise Yeast
1 tablespoon grated orange peel
1 teaspoon ground cardamom
1 teaspoon grated lemon peel
1 teaspoon salt
3 / 4 cup milk
1 / 2 cup water
1 / 2 cup butter or margarine
2 large eggs
1 cup raisins
1 / 2 cup slivered almonds
Powdered Sugar Glaze (optional)
1 cup powdered sugar, sifted
1 to 2 tablespoons milk
In a large bowl, combine 2 cups flour, sugar, undissolved yeast, orange peel, cardamom, lemon peel, and salt. Heat milk, water, and eggs until very warm (120o to 130oF). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1 cup flour; beat 2 minutes at high speed. Stir in raisins, almonds and enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
Divide dough in half; form into 2 smooth balls. Place in 2 greased 8-inch round pans. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
Bake at 350oF for 35 to 40 minutes or until done. Remove from pans; cool on wire racks. Drizzle with Powdered Sugar Glaze, if desired.
Powdered Sugar Glaze
In a small bowl, combine powdered sugar and milk. Stir until smooth.
Serving size: 1 slice (1 / 24 of recipe)
Serving weight: 2.7 ounces (76 grams)
Calories 240; Total fat 6 g; Saturated fat 3 g; Cholesterol 30 mg; Sodium 110 mg; Carbohydrates 42 g; Dietary fiber 2 g; Sugars 16 g; Protein 5 g