What lovely memories I have of my Dad making loaves of Julekake for Christmas. You just can't beat the smell of bread baking. The best way to eat this bread is still warm from the oven or even better - toasted with real butter on it.
I hope you'll enjoy my family's favorite Norwegian Christmas bread.
- 1/2 cup margarine (or butter)
- 2 cups milk (plus more for brushing loaves)
- 1/2 cup water
- 8 cups flour (divided)
- 2 packages rapid rise yeast
- 1/2 cup sugar
- 2 teaspoons salt
- 1/2 teaspoon cardamom
- 2 cups mixed candied fruit
Melt the margarine or butter with milk and water.
In a large bowl, combine the 4 cups of flour with dry ingredients. Add the butter or margarine mixture and combine with an electric mixer. Beat until the batter falls in sheets from beaters.
Stir in the candied fruit. Gradually add remaining the flour; knead dough until smooth and elastic, 6 to 8 minutes.
Shape dough into a ball, and place in a greased bowl. Cover. Let rise in a warm place (80 to 85 degrees F) until doubled in bulk, about 1 hour.
Punch dough down and place on pastry board; shape into 2 loaves.
Place each in a greased 9 x 5 x 3-inch loaf pan. Brush tops of loaves with milk. Cover and let rise until doubled in bulk, 45 to 50 minutes.
Bake at 375 degrees F for 30 to 40 minutes or until lightly browned.