Christmas Bread

[Taz]

First off, let me say I HATE fruit cake. YUK! But I do love my mother's Christmas bread and its sooooooooooo simple. Take your favorite white bread recipe and triple the sugar and add a reasonable amount of cinnimon, if you like cinnamon. Then take a cup per loaf of the chopped up candied citron and stir it into the dough. Bake per usual. To get the really magnificant taste, this bread needs to be toasted and buttered. Otherwise its just white bread with candied citron in it.

Do you know how to tell if the bread is done? Take the loaf pan using potholder and turn the top of the bread into your hand. If you can hold it for a few seconds without it burning, its done! Thats out of an old cook book from the 20s.

Taz who just this week used up her last loaf of canned french bread. Canned in Nov of 1998. It was good but boy was the crust tough. But REALLY good toasted. I had done a dozen as an expirment. This was the last.

 

[It'sJustMe]

Taz....You KNOW mentioning canned french bread is gonna mean probably doing a re-hash of something you already posted, and maybe twice or thrice...But <I> did not see you talk about your canned french bread) How? PULEEZE??? I'll tell you how I do butter if you'll tell me bread Bread and butter, what could be better?? It's Just Me

 

[Taz]

You are right! LOL Let me think. I think all I did was make up my favorite bread machine recipe which is the one with flour, yeast, sugar, salt, oil and water. I let the bread machine do the work and before the last rising I took it out and cut it in chunks that were approximately 1/3 of a pt. Put a chunk of the dough into the jar. Then let the dough raise ALMOST to the top. I set the jars on a cookey sheet and put in oven, most likely at 400 until baked. Pull them out and slap the lids and rings on while the jars are still red hot. Actually, the french bread recipe is the only one I have canned. I would like to try a good swiss rye recipe because I like a rye bread with a good tough crust on it.

My friend from Alaska, who taught me this trick, is arriving here this week and I will check with her on how we did it. We also made Boston Brown bread and jar cakes in pt jars. The jar cakes would have been ok in a pinch, but after a couple of years they were too moist and I didn't like them. They were crumbly.
Taz