Ambrosia Bread – Norwegian Christmas Bread

This bread is great while still warm or even better toasted with real butter spread liberally on top. This bread ia also great with traditional Norwegian Gravlax with Mustard sauce. Delicious and very more’ish!

Ingredients:

• 900g Flour – sieved (Plain)
• 125g Margarine
• 500ml Milk
• 50g Fresh Yeast
• 1 Egg (lightly beaten)
• 125g Sugar
• 1/2 tsp Cardamon
• 200g Raisins
• Eggwash for brushing.

Method:

1. Pre-heat the oven to 200c
2. Melt the margarine in a saucepan.
3. Add the milk and warm until body temperature (37c)
4. Place the yeast in a separate bowl, add a little of the milk mixture and mix until the yeast has dissolved completely, now add this back into the main milk mixture.
5. Place all the dry ingredients (flour, sugar, raisins & cardamon) into a large mixing bowl.
6. Slowly add the egg and the milk mixture while mixing continuously until you have a nice dough.
7. Allow to prove in a warm place for around 45 minutes.
8. Divide the dough in two, roll into 2 “domes”, place on a greased baking tray:
   Divide into 2 “Domes”
9. Brush the dough with the eggwash.
10. Using a sharp knife, score a crosses pattern on the dough.
11. Cover and allow to prove in a warm place for a further 20 minutes.
12. Bake in the oven for approximately 45minutes while enjoying the aroma that will fill your kitchen….

    Looking good

13. Allow to cool on a cooling rack.
14. Merry Christmas