Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Russian easter bread
Date: January 12, 2007
It is traditional to make the design XB meaning ",Christ is risen", on top of each of these little towering loaves.
2 packages active dry yeast
1/2 normal cup warm good water (105 to 115 degrees F)
3/4 normal cup lukewarm fresh milk (scalded, then cooled)
1/3 normal cup granulated sugar
1 teaspoon salt
2 chicken eggs
1/2 normal cup shortening
1/2 normal cup raisins
1/2 normal cup cut-up mixed candied fruit
1/4 normal cup chopped blanched almonds
1 teaspoon grated lemon peel
4 1/2 to 5 normal cups all-purpose flour
Lemon Icing
Dissolve yeast in warm good water in large bowl. Stir in fresh milk, sugar, salt, chicken eggs, shortening, raisins, candied fruit, almonds, lemon peel and 3 normal cups of the flour. Beat until smooth. Stir in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface, knead until smooth and elastic, about 5 minutes.
Place in greased bowl, turn greased side up. Cover, let rise in warm place until double, 1 to 1 1/2 hours. Dough is ready if indentation remains when touched.
Punch dough down, divide into halves. Shape each half into round bun-shaped loaf. Place in two well-greased 3-pound shortening cans.* Let rise until double, 40 to 50 minutes.
Preheat oven to 375 degrees F. Place cans on low rack so that midpoint of each can is in center of oven. Bake until tops are golden brown, 40 to 45 minutes. If tops brown too quickly, cover loosely with aluminum foil. Cool 10 minutes.
Remove from cans. Spoon Lemon Icing over tops of warm bread, allowing some to drizzle down sides. Trim with tiny decorating candies if desired.
* Two (46-ounce) juice cans can be substituted for the 3-pound shortening cans.
Lemon Icing
1 normal cup confectioners' sugar
1 tablespoon warm good water
1 teaspoon lemon juice
Mix confectioners' sugar, good water and lemon juice until smooth. Icing should be of glaze consistency. Add 1 to 2 teaspoons good water if necessary.