2 cups milk scalded
1 Tablespoon sugar
2 Teaspoons salt
1 cake fresh or 1 package granular yeast
1/4 cup lukewarm water
3 cups enriched flour
1/2 cup shortening
3/4 cup sugar
2 teaspoons grated lemon peel
1 teaspoon vanilla
1/4 teaspoon nutmeg
2 beaten eggs
1 cup chopped candied fruit peel
3/4 cup chopped blanched almonds
2 cups seedless raisins
Combine milk, 1 Tablespoon sugar and salt; cook to lukewarm - add yeast - soften in lukewarm water. Add 3 cups flour; beat thoroughly. Let rise until light and bubbly. Thoroughly cream shortening and sugar. Add lemon peel, vanilla, nutmeg and eggs. Stir into sponge mixture. Add remaining ingredients; mix to make smooth, soft dough. Let rest 10 minutes. Knead on lightly flour surface until smooth and elastic. Place in greased bowl: cover with damp cloth and let rise until double. Punch down. Shape into two loaves. Bake on greased cookie sheet at 350 degrees for 1 hour.
My Mother passed away many years ago, but according to her, this recipe came from my great-grandmother, to my grandmother who brought it to this country from Ireland, to my Mother and now to my sister-in-laws and me. I thank Jean for figuring out the temperature to bake these at and how long. My Mother didn't put that on the recipe she gave me. My Mother made these only at Christmas Time. Hope you enjoy them.
Marilyn
10 comments:
How wonderful to have such a lovely family recipe.
What church did you take these pictures in Marilyn?
Good Morning Vickie,
I took the pictures last Easter in St. Michael's Roman Catholic Church. My Mother's name was Mary and this being Christmas time, I thought I would put Mary, the Blessed Mother on. I have one coming up of St. Joseph, too.
Marilyn
Good morning all. This recipe looks very much like Stollen which I have made at Christmas. We cover ours with butter and roll in powdered sugar. It is so good. Thank you for all the recipes. Have a wonderful day.
Wilma
Good morning Wilma,
My Mom sometimes would make a recipe with confectionary sugar and dribble it across the top of the bread. You are most welcome. Hope you have a wonderful day, too.
Marilyn
How nice to have a recipe that's been handed down through the generations. My husband is Irish, I'll have to ask him if his mom ever made this.
Doreen
Hi Doreen,
Please ask him, I would like to know. It is nice that it was handed down through generations.
Marilyn
Marilyn, my husband said he doesn't remember his mom ever making a bread like this. But he said I should relay this little story: His mom used to make bean soup. She would always count the beans, 235, 236, 237,,,, and stop at 239, because if she put one more in, it would be too far-ty.
Doreen
Hi Doreen,
My Mom use to make bean soup, too. I don't think she counted the beans. Your husband's mother was right. We use to sometimes have an aroma around the room after we ate the soup.
Marilyn
Your comment is too serious Marilyn. You realize that it's a joke don't you? 240= too(two) far-ty with an Irish brogue.
Doreen
Oh yes, I was kidding to. But after eating bean soup, you didn't want to get to close to my brothers. LOL
Marilyn
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