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Monday, April 23, 2001
Makes three large or six small loaves; 24 servings
5 cups flour
1/2 cup sugar
2 pkgs. dry yeast
1 tsp. salt
3/4 cup milk
1/2 cup water
1/3 cup butter
2 eggs at room temp.
1/2 cup citron
3/4 cup chopped, toasted almonds
1. In large bowl, blend 1 1/2 cups flour, sugar, undissolved yeast and salt. Heat milk, water and butter until warm (120º to 130ºF). Gradually add mixture to remaining dry ingredients. Beat 2 minutes at medium speed of electric mixer. Add eggs and beat at high speed 2 minutes. Stir in almonds, citron and enough flour, as needed, to make a soft dough.
2. Turn dough onto lightly floured surface; knead until smooth and elastic, about 6 to 8 minutes. Place dough in large, greased bowl, turning dough to grease top. Cover; let rise in warm, place until doubled in size, about 1 hour.
3. Punch dough down. Divide dough into 3 equal pieces. Shape each into ball; place in 3 greased 16-ounce coffee cans. Or, divide dough into 6 pieces, shape into balls and place in 6 greased 11-ounce soup cans. Cover; let rise until doubled in size, about 45 minutes (small cans) or 1 hour (large cans).
4. Preheat oven to 350ºF; bake small loaves for 30 minutes and 35 minutes for large loaves. Remove loaves from cans and place on their sides on wire racks to cool. Top with Almond Frosting.
2 cups confectioners' sugar
2 to 3 tablespoons milk
1/2 teaspoon almond extract