Election Day Loaf Recipe

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Election Day Loaf Recipe

 



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Tips for Baking Bread

Start as early as you can, it will take aprox. 1.5 hours for the dough to double its size.
Make sure your water is the correct temperature, ideally 40-46 deg C (105 deg F to 115 deg F).
If the water is too warm it will kill the yeast, too cold and the yeast will not rise correctly.

Don't try to rush things, wait for the dough to rise properly before putting it in the oven.


Kneading the Dough

Dust your work area with flour, place the dough on the surface and dust with more flour.

Start from the part of the dough closest to you and use the heel of your hands to push down and away from you.
Turn the dough 90% and take the far end of the dough and fold it in towards you.
Push it down and away from you. Repeat this process until the dough feels smooth and stretchy and no longer sticks to your fingers.



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Election Day Loaf

 

Ingredients

2 package dry yeast
1 1/2 cup warm water
2 tsp sugar
6 cup unbleached flour, divided
1 tsp salt
1 1/2 tsp cinnamon
1/4 tsp ground cloves
1/2 tsp nutmeg
3/4 cup butter, at room temperature
1 cup sugar
2 eggs, at room temperature
1 1/2 cup raisins
3/4 cup chopped walnuts or pecans
1/2 cup chopped citron
1 tbsp flour
1 icing:
1 cup confectioner's sugar
1 1/2 tbsp orange juice
1/2 tsp vanilla
1 pinch of salt



 

Preparation

Mew England legend decrees that votes were bought in exchange for this
loaf. You may not win an election, but you will get an overwhelming
vote of confidence if you serve this bread to the poll watchers
gathered in your home on election night.

In a large bowl, dissolve the yeast in warm water. Add 2 tsp sugar
and 1 1/2 cups flour. beat well, about 150 strokes. Cover the bowl
tightly and set in a warm, draft-free place for 30 minutes.
Meanwhile, sift the remaining flour with the salt, cinnamon, cloves,
and nutmeg on a piece of wax paper. In a small bowl, cream the
butter and sugar. When the yeast batter has only 5 more minutes to
rise, add the eggs to the creamed butter.

Beat well. Stir down the yeast batter. Spoon in the butter mixture
and blend well. Add the sifted dry ingredients a spoonful at a time,
beating after each one until the mixture is smooth. Dredge the
raisins, nuts and citron in the tbsp of flour and stir into the
batter. Pour the batter into a greased 10 inch tube pan. Make it
level by using a spoon dipped in cold water. Cover the pan with wax
paper and place in a warm, draft-free spot for about 1-1/2 hours, or
until a wooden tooth-pick inserted in the center comes out clean.
Check halfway through baking time; if the top gets too brown, cover
loosely with foil or brown paper. Remove from oven and let cool for
10 minutes before turning the bread onto a wire rack to cool.

Spread on the icing while the bread is still warm. Makes 1 loaf.

Origin: Hearth and Home Companion Shared by: Sharon Stevens.

 

 

Servings: 1

 

 

 

 


 

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