Dresden Christmas Cake - Page 2
Brush each strip with 2 tablespoons of the remaining butter and sprinkle each with 2 tablespoons of the remaining sugar. Fold each strip lenghtwise in the following fashion> bring one long side over to the center of the strip and press the edge down lightly. Then fold the other long side across it, overlapping the seam down the center by about 1 inch. Press the edge gently to keep it in place. With lightly floured hands, taper the ends of the loaf slightly and pat the sides gently together to mound it in the center. The finished loaf should be about 3 1/2 to 4 inches wide and 13 inches long.
With a pastry brush, and 1 tablespoond of melted butter, coat the bottom of an 11-by-17 inch jelly-roll pan. Place the loaves on the pan and brush them with the remaining 2 tablespoons of melted butter. Set the loaves aside in a warm draft-free place for about 1 hour, or until doubled in bulk.
Preheat the oven to 375 F. Then bake the bread in the middle of the oven for 45 minutes, or until golden brown and crusty.
Transfer the loaves to wire racks to cool completely. Just before serving, sprinkle the loaves with the sifted confectioners' sugar.
Enjoy for Breakfast with a cup of coffee or after Lunch!
My grandmother used to spread Butter on her slice. I liked it just like that.
To keep left-overs fresh, fold it in Dish towels and put it in a plastic-bag in the fridge. If you left it too long outside and it dried out... just pop the slice for 10 seconds in the microwave.
