Christmas In July

Norwegian  Christmas  Bread

We do not have Christmas in July, but I am interested in doing the Norwegian Christmas Bread from the recipe book that I have - Cooking the Norwegian Way,  by Sylvia Munsen.

This year I celebrate Christmas in July by baking the Christmas Bread, and the recipe is straightforward to follow.  Hopefully, I could share and catch up with my family sometime soon.

Christmas bread Norwegian style is a fruity bread delicious for breakfast. It makes beautiful toast too.

This sweet bread is a part of my program about posting sweets dishes from Java and beyond.  East and West.

Step by Step How to Do

The Recipe:

Christmas Bread

(Norwegian Style)

Makes: 1

Norwegian Christmas Bread
with my simple decoration

1tablespoon active dry yeast

½ tablespoon sugar
A ¼ cup of warm water
1cup milk
¼ cup shortening
A ¼ cup of sugar
1teaspoon salt
1teaspoon cardamom seeds
3¼ cups all-purpose flour
½ cup candied red and green cherries
Or assorted candied fruits, cut in thirds
½ cup raisins
¼ cup blanched almonds, finely chopped
Additional all-purpose flour (1cup)

1. Soften raisins by putting them in a small amount of hot water.  Prepare cherries by shaking them in a bag with a little flour.  Set cherries and raisins aside.
2. In a glass of measuring cup, dissolve yeast and add in a ½ tablespoon of sugar in ¼ cup warm water.
3. In a saucepan, scald the milk.  Stir in shortening and let cool for 15 minutes
4. When milk and shortening have cooled, pour it in a big mixing bowl.
5. Add a ¼ cup of sugar, salt and ground cardamom seeds to milk and shortening, and mix.
6. Stir in one-cup flour. Then add candied fruit, raisin, and chopped almonds, mixing well.
7. Stir in the remaining flour a halved cup at the time.
8. Turn dough out on floured board and knead well.  Use as much remaining flour as it takes to produce a springy, elastic texture.  Place dough in a greased bowl and cover with a damp cloth.
9. Put the dough in a warm place (about8o°).  Let the dough rise until double.  Punch down and let rise until double again.
10. Punch down and knead well.  Form a round loaf, and place it on a cookie sheet.  Cover with a damp cloth and let rise.
11. Preheat the oven to 350°.  Bake the loaf for about 35 minutes.  (Top should be golden brown)

The original recipe makes two loaves: double all quantities.


I think it worked out very well, the bread is soft, and it looks good too.

Susy