Catholic Recipe: Hot Cross Bread
Here's another intriguing and tasty variation on hot cross buns. This fruited loaf, handsomely adorned with one large cross, is quicker to make than the buns — and good to eat.
DIRECTIONS
1. Heat milk, butter, salt, and sugar to hot (120-130°). Combine 1 cup flour and yeast in mixing bowl. Add milk mixture to flour and mix thoroughly.
2. Add egg, raisins, candied fruit, and enough remaining flour to make a soft dough.
3. Knead on lightly floured surface until smooth — about 10 minutes. Place in greased bowl, turning to coat top.
4. Cover; let rise in warm place until double — about 1 hour.
5. Punch down dough. Shape into a ball. Place on greased baking sheet. Cut a 2-inch-long, 1/4-inch-deep cross on top of loaf. (Can also be shaped as a loaf and baked in greased 8 1/2 x 4 1/2-inch loaf pan.)
6. Cover; let rise until double — about 45 minutes. Bake in a preheated 350° oven about 30-40 minutes or until done.
7. Cool on wire rack. Frost with Confectioners' Icing (see recipe).
Recipe Source: Festive Bread Book, The by Kathy Cutler, Barron's Educational Series, Inc., 1982
