Categories: sweet bread- coffee cake
Ingredients
- 1/2 cup milk
- 1 tsp. crushed caraway seeds (pound with hammer)
- 1 envelope active dry yeast
- 1/2 cup very warm water
- 1/2 cup (1 stick) butter or margarine
- 1/4 cup sugar
- 4 eggs
- 2 tsp. grated lemon rind
- 4 cups sifted all-purpose flour
- 1 tsp. salt
- 1/2 cup raisins
Directions
- Heat milk with caraway seeds in a small saucepan until bubbles appear around edge. Cool mixture until lukewarm.
- Dissolve yeast and 1 tsp. sugar in very warm water in a small bowl. (very warm water should feel comfortably warm when dropped on wrist).Stir until well-blended and allow to stand 10 minutes , or until mixture begins to bubble.
- Beat butter, sugar, eggs and lemon rind in a large bowl with electric mixer at high speed for 3 minutes.
- Strain cooled milk into bowl, add dissolved yeast, lend on low speed. Add flour with salt gradually; beat on high speed for 2 minutes. Cover bowl with a clean cloth or plastic wrap.
- Let rise in a warm place, away from draft, 1 1/2 hours, or until double in bulk; beat dough down and beat in raisins. Spoon into a well-greased 10-inch Bundt pan or other 12- cup tube baking pan. Cover; let rise in a warm place, 45 minutes or until it is almost double in bulk.
- Bake in moderate oven (350 degrees) 50 minutes, or until bread gives a hollow sound when tapped. (If top is browning too rapidly during baking, place a piece of foil lightly over top of pan for remainder of baking period.) Cool bread in pan on wire rack 5 minutes; loosen around edges of pan; turn out onto wire rack to cool. Dust with powdered sugar; decorate with candied fruits.