Bread Time Stories: fruitcake, fried dough and healthy wheat bread - North Country Public Radio

Jan DeWater's christmas bread. Photo provided

Dec 23, 2019 — This season, we're sharing stories of baking and breaking bread with family, friends and community, and how bread plays a part in daily life and holiday celebrations.

Today, we have two Bread Time Stories set during the holidays and centered on generations of family.

Jan DeWaters, of Potsdam, loves fruitcake, especially her mom's homemade variety.

Karen Morgan lives in Norwood, just north of Potsdam, and remembers bread as a big part of small town life for her grandmother, mother and herself, especially at Christmas.

Todd MoeBread Time Stories: fruitcake, fried dough and healthy wheat bread

Three of Jan DeWater's favorite bread recipes

Jan and her mom baking in her kitchen. Photo: Jan DeWaters

My Mother’s Fruit Cake

• 1 lb mixed fruit (candied)
• ½ lb chopped dates
• 1 c white raisins
• 1 c regular raisins
• 2-3 c mixed nuts

Cover fruit and nuts with 1 c brandy, set overnight or longer

• 2 c flour
• ½ tsp nutmeg
• ½ tsp cinnamon
• ½ tsp soda
• ½ tsp salt
• 1 c white sugar
• 1 c brown sugar
• ½ c butter
• 5-6 eggs, beaten
• 1 Tbsp milk
• 1 tsp vanilla extract or almond extract

Sprinkle ½ c flour over the fruit and nut mix. Cream sugars and butter, add eggs and mix; add dry ingredients, sifted together first, and mix; mix in milk and flavoring. Pour over fruit and nut mixture and combine. Line with foil, then grease and flour, 2-3 bread pans.

Bake at 250F, ~2 ½ hours. Cool slightly before glazing.

Fruit Cake Glaze: Combine ½ c brown sugar, 1/3 c light corn syrup, 1/3 c water. Bring slowly to boil, boil 2 minutes. Add 2 Tbsp lemon juice. Cool slightly. Brush over cake and arrange design. When set, re-heat glaze and brush cake with second coat.

Jan's sons (l-r Dominic, Felix, Sebastian) making Norwegian Christmas Bread, ca. 1996. Photo: Jan DeWaters

Norwegian Christmas Bread

• 1 pkg yeast
• ¼ c warm water
• ¾ c scalded milk
• 1/3 c butter
• ½ c sugar
• 1 egg, beaten
• 1 ½ tsp salt
• 1 t cardamom
• 3 ½ c. sifted flour
• 1 c. raisens
• 1/3 c. chopped citrus
• ½ c. chopped almonds
• Melted butter

Soften yeast in warm water. Combine milk, butter, and sugar (I melt butter into warm milk and then add sugar) – stir well. Cool to lukewarm, then add yeast, egg, salt, cardamom. Add 2 c. flour, mix well. Add raisens, citron, almonds, stir in remaining flour. Mix well. Cover, let rise in warm place until doubled.

Turn onto a board, gently knead for 1-2 min then shape into a ball and rise ½ hour on buttered cookie sheet. Bake ~40 minutes at 350F. When warm, brush with melted butter and sift with powdered sugar.
 

Weihnachts Stollen (Christmas Stollen)

• 1 kg flour
• 1.5 cups millk
• 80 grams fresh yeast (or 1 Tbsp dry)
• 1 tsp salt
• 200 g sugar
• 400 g butter
• 3 eggs
• 200 g golden raisens
• 250 g almonds, chopped fine
• Splash of almond extract
• 100 g dried candied lemons, oranges, or citrus
• To coat when finished: 2 Tbsp butter, powdered sugar with vanilla sugar mixed in
• Cardamom, lemon zest

Make a dough with the first 7 ingredients: mix flour with salt and sugar and put in a pile on the counter or in a large bowl. Cut in the butter, then make a hole in the center. Add eggs, one at a time, beating each egg in the hole and pulling in some of the flour mixture. Then add the milk and mix to a workable dough.

Mix in raisins, almonds, candied fruit and extract. Knead lightly. Let the dough rise until it doubles in size. Then turn it out onto a board. Roll the dough into an oval shape, and fold it over so it’s the shape of a Stollen, with the bottom dough piece sticking out a bit. Lay it on a buttered cookie sheet and let rise. Brush with butter at some point mid rise.

Bake in ‘good heat’ (~350) for about 40 -50 minutes (watch this). When it comes out of the oven, brush again with melted butter, sprinkle with vanilla/powdered sugar mix, and brush with alcohol (rum/brandy). Wrap in cellophane and keep cool.

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Bread Time Stories: fruitcake, fried dough and healthy wheat bread - North Country Public Radio
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