Moravian Sugar Bread Recipes

posted by Jennifer A 01-28-100 11:10 PM

Moravian Sugar Bread

5 3/4 cups all-purpose flour (5 3/4 to 6 1/4 cups)
2/3 cup sugar
2 packages Fleischmann's Active Dry or Rapid Rise Yeast
1 teaspoon salt
3/4 cup water (reserved from boiling potatoes or tap water)
1/3 cup butter or margarine
3 eggs, at room temperature
1 cup mashed cooked potato, at room temperature*

Sugar and Spice Topping:
1 1/2 cups packed light brown sugar
1 1/2 teaspoons ground cinnamon
1/3 cup butter or margarine, softened


In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast and salt. Heat water and butter until very warm (120 to 130F). Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and potato; beat 2 minutes at high speed. With spoon, stir in enough remaining flour to make soft dough.

Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. (For Rapid Rise Yeast, cover kneaded dough; let rest on floured surface 10 minutes. Proceed with recipe.)

Meanwhile, combine ingredients for topping. Blend well.

Punch dough down. On lightly floured surface, divide dough into 2 equal pieces. Roll to fit 2 greased 9- 13-inch baking pans or 2 greased 12-inch pizza pans. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. With finger, make indentations in dough at 1-inch intervals. Sprinkle topping evenly over dough, filling indentations.

Bake at 375F for 15 to 20 minutes or until done. Switch the positions of pans on oven racks halfway through baking time for even browning. Remove from pans; cool on wire racks.



Moravian Christmas Loaves

Basic Bread Dough:
1 cup blanched, slivered almonds, toasted
1/2 cup chopped dates
1/2 cup chopped citron
1 egg white, lightly beaten
2 tablespoons blanched, slivered almonds
1 tablespoon sugar


Prepare dough as directed and let rise (or rest) once. Omit topping. Punch dough down and turn out onto lightly floured surface.

Knead in blanched, slivered almonds, toasted and chopped dates and chopped citron.

Divide dough in half. Roll each to 7- 12-inches. Roll up from short sides; pinch seams and ends to seal. Place, seam side down, in 2 greased 8 1/2- 4 1/2-inch loaf pans. Cover; let rise in warm, draft-free place until doubled in size, about 45 to 60 minutes. With sharp knife, make lengthwise slash (1/8-inch deep) on top of loaves.

Brush with 1 lightly beaten egg white and sprinkle with 1 tablespoon sugar and 2 tablespoons blanched, slivered almonds, dividing evenly.

Bake at 375F for 40 minutes or until done. Remove from pans; cool on wire racks.

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