Servings: 2 cakes
• 4 1/2 to 5 1/2 cups unsifted bread flour
• 3 large eggs (at room temperature)
• 1/2 cup sugar
• 2 packages dry yeast
• 1 teaspoon salt
• 1/2 cup milk, 1%
• 1/2 cup water
• 1/2 cup margarine (1 stick)
• 1/2 cup seedless raisins
• 1/2 cup chopped citron
• 2 tablespoons pine nuts
• 1 tablespoon anise seeds
• 1 large egg
• 1 tablespoon water
In a large bowl thoroughly mix 11/2 cups flour, sugar, salt and undissolved dry yeast. Combine milk, 1/2 cup water and margarine in a saucepan over low heat, until liquids are warm. (Margarine does not need to melt.) Gradually add to dry ingredients and beat 2 minutes at medium speed with electric mixer, scraping bowl occasionally. Add 3 eggs and 1/2 cup flour, or enough flour to make a thick batter. Beat at high speed 2 minutes, scraping bowl occasionally. Stir in citron, raisins, pine nuts and anise seeds. Add enough additional flour to make a soft dough. Turn out onto lightly floured board; knead until smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour. Punch dough down. Cover; let rise again until almost double, about 30 minutes.
Punch dough down again; turn out onto lightly floured board. Divide in half; form into round balls. Place on opposite corners of a greased baking sheet. Cut a cross 1/2-inch deep on top of each ball. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour.
Loaf Wash: Beat 1 egg with 1 tablespoon water. Use to brush tops of cakes.
Bake about 35 to 45 minutes, or until done. Remove from baking sheet and cool on wire racks.
One serving (2 ounce slice) provides approximately: 175 calories, 4 g protein, 29 g carbohydrates, 1 g fiber, 5 g fat (1 g saturated), 25 mg cholesterol, 53 mcg folate, 2 g iron, 146 mg sodium.
Recipe courtesy of the Wheat Foods Council www.wheatfoods.org