Election Day Loaf
Yield
1 loafPrep
20 minCook
1 hrsReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | packages |
yeast, active dry
|
|
| 1 ½ | cups |
water
warm |
|
| 2 | teaspoons |
sugar
|
|
| 6 | cups |
unbleached all-purpose flour
divided |
|
| 1 | teaspoon |
salt
|
|
| 1 ½ | teaspoons |
cinnamon
|
|
| ¼ | teaspoon |
cloves
ground |
|
| ½ | teaspoon |
nutmeg
|
|
| ¾ | cup |
butter
at room temperature |
|
| 1 | cup |
sugar
|
|
| 2 | large |
eggs
at room temperature |
|
| 1 ½ | cups |
raisins, seedless
|
|
| ¾ | cup |
walnuts
or pecans, chopped |
|
| ½ | cup |
citron
chopped |
|
| 1 | tablespoon |
all-purpose flour
|
|
| Icing | |||
| 1 | cup |
powdered sugar
|
|
| 1 ½ | tablespoons |
orange juice
|
|
| ½ | teaspoon |
vanilla extract
|
|
| 1 | pinch |
salt
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | packages |
yeast, active dry
|
|
| 355 | ml |
water
warm |
|
| 1E+1 | ml |
sugar
|
|
| 1.4 | l |
unbleached all-purpose flour
divided |
|
| 5 | ml |
salt
|
|
| 7.5 | ml |
cinnamon
|
|
| 1.3 | ml |
cloves
ground |
|
| 2.5 | ml |
nutmeg
|
|
| 177 | ml |
butter
at room temperature |
|
| 237 | ml |
sugar
|
|
| 2 | large |
eggs
at room temperature |
|
| 355 | ml |
raisins, seedless
|
|
| 177 | ml |
walnuts
or pecans, chopped |
|
| 118 | ml |
citron
chopped |
|
| 15 | ml |
all-purpose flour
|
|
| Icing | |||
| 237 | ml |
powdered sugar
|
|
| 23 | ml |
orange juice
|
|
| 2.5 | ml |
vanilla extract
|
|
| 1 | pinch |
salt
|
*
|
Directions
In a large bowl, dissolve the yeast in warm water.
Add 2 teaspoon sugar and 1½ 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 1½ 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.
