Julekake #1 (Baked on a Sheet)

1. 1

   Use the sponge method incorporating all the liquid ingredients and 2 Tbs of the margarine.

2. 2

   Let it ferment well.

3. 3

   Add the remainder of materials and knead in well.

4. 4

   Julekake dough that will be baked on a sheet needs to be firm so it doesnt spread out while baking.

5. 5

   Add the raisins and peel last and knead well in so they are distributed through the loaf.

6. 6

   The loaves should be allowed to rise slowly in a relatively cold room.

7. 7

   The loaves should be kept at a modest size to allow them to be light but fine pored.

8. 8

   Brush the loaves with egg yoke diluted out with some water.

9. 9

   Bake at 200 C for 40-50 minutes.

* Per serving · 4 servings · Values may vary.

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