Norwegian Christmas Bread or Julekake Recipe

How to make it

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• In a large bowl, stir together 2 cups of flour, yeast and cardamon.
• In a saucepan, combine milk, sugar, margarine and salt.
• Heat and stir just until warm (120 -130 degrees) and margarine is almost melted.
• Add milk mixture to flour mixture.
• Add one egg.
• Beat with electric mixer on low 30 seconds.
• Scrape sides of bowl continually.
• Beat on high for 3 minutes.
• Use a wooden spoon and stir in raisins, cherries and candied fruit and as much of the remaining flour as possible.
• Turn out onto a lightly floured surface.
• Knead in the remaining flour to make dough moderately stiff, but smooth and elastic.
• This takes about 6 to 8 minutes total.
• Shape into a ball and place in a lightly greased bowl - turning once to grease surface.
• Cover and let rise in a warm place until double in size - about and hour and a half.
• Punch dough down.
• Turn onto a lightly floured surface and divide in half.
• Cover and let rest for 10 minutes.
• Shape into two round loaves, place on greased cookie sheet(s), flatten to approximately 8" diameter.
• Cover and let rise in a warm place until almost double.
• This should take 45 to 60 minutes.
• In a small bowl, beat egg and water together.
• Brush onto loaves and bake them at 350 degreess for about 40 minutes or until loaves sound hollow when tapped.
• TIP: Cover loosely with foil after baking for 20 minutes to prevent over-browning.
• Cool on wire racks.
• Makes 2 loaves.
• Loaves can be made ahead and frozen for up to six months.