Finnish Spring Bread

Finnish Spring Bread

Print Recipe

Yield

2 loaves 2 loaves

Difficulty

Intermediate Intermediate

Prep Time

1:00 1:00

Bake Time

35 to 40 minutes 35 to 40 minutes

Rise Time

1 hour 1 hour

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Ingredients

Dough
6 to 6-1/2 cups all-purpose flour
3/4 cup sugar
2 (4-1/2 tsp.) envelopes Fleischmann’s^® RapidRise^® Instant Yeast
1 tablespoon freshly grated orange peel
1 teaspoon ground cardamom
1 teaspoon freshly grated lemon peel
1 teaspoon salt
3/4 cup milk
1/2 cup water
1/2 cup butter or margarine
2 eggs
1 cup raisins
1/2 cup slivered almonds
Powdered Sugar Glaze
1 cup powdered sugar, sifted
1 to 2 tablespoons milk

Directions

Combine 2 cups flour, sugar, undissolved yeast, orange peel, cardamom, lemon peel, and salt in large mixer bowl. Heat milk, water, and butter until very warm (120^° to 130^°F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1 cup flour; beat 2 minutes at high speed. Stir in raisins, almonds and enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes. Divide dough in half; form into 2 smooth balls. Place in 2 greased 8-inch round pans. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. Bake at 350^°F for 35 to 40 minutes or until done, covering loosely with foil during last 10 minutes of baking to prevent overbrowning. Remove from pans; cool on wire racks. Drizzle with Powdered Sugar Glaze. Powdered Sugar Glaze: Combine powdered sugar and milk in a small bowl. Stir until smooth.

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