---------- Recipe via Meal-Master (tm) v8.04
  
       Title: NORWEGIAN NOG CHRISTMAS BREAD
  Categories: Breads, Machine, Holidays
       Yield: 1 Loaf
  
       1 pk Active dry yeast
     1/2 c  Low-fat or regular eggnog,
            Heated to 105 to 115 degrees
       2 c  Bread flour (to 2 1/4c)
       1 ts Ground cardamom
     1/4 ts Salt
       1 lg Egg
       1 lg Egg yolk
       4 tb Unsalted butter, softened
     1/3 c  Dried currants or raisins
     1/3 c  Chopped candied fruit & rind
            Confectioners' sugar glaze
  
    1. Combine yeast and eggnog in the bucket of a bread
   machine, stirring to dissolve yeast. Let stand until
   foamy, about 5 minutes. Add 1 cup flour. Begin dough
   cycle, letting it run just long enough to mix dough.
   Stop cycle and  leave mixture in bucket, covered,
   until it is light and puffy, about 1 hour.
   
    2. Add 1 cup of the remaining flour, the cardamom,
   salt, egg, egg yolk and butter. Begin dough cycle.
   After dough is mixed and as it is still kneading,
   check the texture of the dough and add additional
   flour as needed, to make a  soft, slightly sticky
   dough. Add currants and fruit as indicated in
   instruction manual. Complete dough cycle. When bread
   is cool, glaze if  desired.
   
    Note: If you prefer a traditional shape, the dough
   can be removed from the bread machine after the rising
   cycle. Shape dough into an oval, place it on a
   greased baking sheet, cover and let rise at room
   temperature for about 40  minutes. Brush the loaf with
   a glaze made from an egg yolk mixed with 1 tablespoon
   whipping cream; sprinkle with coarse sugar. Bake in a
   heated 325 degree oven until golden, 30 to 35 minutes.
   
   from Chicago Tribune, November 29, 1995
  
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