Recipe: Dutch Easter Bread (food processor) (1986)

DUTCH EASTER BREAD

1/2 cup milk
1/4 cup water
2 tablespoons butter or margarine
1 large egg, beaten
2 1/2 to 2 3/4 cups all-purpose flour, divided use
2 tablespoons sugar
1 package (1/4 ounce) active dry yeast
1 teaspoon salt
1/2 cup dark raisins
1/2 cup currants
1/4 cup chopped citron or mixed candied fruits
Vegetable oil
Sugar Icing (recipe follows)

Combine milk, water and butter in small saucepan. Heat over low heat until 120 to 130 degrees F. Blend egg into milk mixture.

Measure 1 cup of the flour, the sugar, yeast and salt into food processor work bowl. Process until mixed, about 5 seconds.

Turn on processor and add milk mixture through feed tube. Process until smooth, about 30 seconds.

Turn on processor and add enough of the remaining flour through feed tube so dough forms a ball that cleans the sides of the bowl. Process until ball turns around bowl about 25 times. Dough should be soft, smooth and satiny but not sticky.

Cover processor and let dough stand in work bowl at room temperature until almost doubled, 1 to 1 1/4 hours.

Uncover processor. Sprinkle raisins, currants and citron over dough. Process on/off 3 or 4 times to mix fruit into dough.

Shape dough into loaf and place in greased 9x5x3-inch loaf pan. Brush with oil and let stand in warm place (85 degrees F) until almost doubled, 45 to 50 minutes.

Heat oven to 375 degrees F.

Bake until golden and loaf sounds hollow when tapped, 25 to 30 minutes.

Prepare Sugar Icing while bread is baking.

Remove loaf immediately from pan. Spread Sugar Icing over top crust. Cool on wire rack.

SUGAR ICING

1 tablespoon butter, at room temperature
1 cup powdered sugar
2 to 3 tablespoons milk

Mix butter, sugar and enough milk to make a smooth mixture thick enough to spread.

Makes 1 loaf
From: Recipelink.com
Source: Recipe booklet: Fast and Easy Breads and Quick Breads with Your Food Processor, Favorite Recipes Magazine, No. 16, 1986