Nut bread
Amsterdam Easter bread
- 400 GRAM WHITE FLOUR
- 2 EGGS
- 1 CUP MILK
- 1 TSP SALT
- 1 1/2 TSP YEAST
- 125 GRAM SUGAR
- 250 GRAM MIXED NUTS, chopped
- 1 GLASS RUM
- 2 TBSP BREADCRUMBS
- 100 GRAM ICING SUGAR
- 500 GRAM WHITE FLOUR
- 1 1/2 TSP YEAST
- 1 TSP SALT
- 50 GRAM BUTTER
- 300 GRAM RAISINS
- 300 GRAM CURRANTS
- 100 GRAM HAZELNUTS, chopped
- 50 GRAM SHAVED ALMONDS
Mix flour, milk, eggs, yeast, salt and 75 gram sugar and knead for 10 minutes. Allow the dough to rise one hour and roll it out to a rectangle. Mix the nuts with the remaining sugar, the breadcrumbs and the rum and divide this over the dough; roll it up. Use scissors to cut a zigzag pattern in the top. Bake the bread 40 minutes at 200 degrees Celsius. Make icing of the icing sugar with a little water and distribute this over the top of the bread.
Mix the flour with the salt, the yeast, the butter and 1 1/2 cup of water and knead for 10 minutes. Allow the dough to rise one hour. Add the raisins, the currants and the hazelnuts, knead well and shape this into a rectangle. Sprinkle with shaved almonds. Allow the bread to raise one hour, then bake it 40 minutes at 200 degrees Celsius.
Another recipe from Amsterdam is caramel cookies.
On 24 August 1815 Amsterdam became Dutch capital. The city was founded on 27 October 1275. Click on culinary calendar for more links between cooking and worldwide history.
Click
for Worldcook's recipe page