Email to Linda Carnation      

Holiday Fruit Bread

Source of Recipe

???


Recipe Introduction

These loaves make a nice gift during the holidays. Sliced, they are a nice addition for breakfast or an afternoon tea. Holiday Fruit Bread

1/4 c. warm water
1 tsp. honey 1
1/2 c. sugar
1 1/2 c. milk
1 1/2 tsp. salt
8-9 c. flour
3/4 c. melted unsalted butter
3 eggs, well beaten 1 (12 oz.)
jar mixed fruit peel, diced
1 1/2 c. white raisins
3/4 c. chopped pecans, optional
1 tbsp. cinnamon

Dissolve the 2 packages of yeast in 1/4 cup warm water.
Let set for about 10 minutes, then add the honey. Scald
milk and cool to lukewarm. Add the yeast, salt and milk to 3 cups of
flour. Beat thoroughly. Cover and let stand in a warm place until
sponge is full of bubbles, about 30 minutes. Add 1/2 cup butter,
eggs, 3/4 cup sugar and remaining flour; mix thoroughly. Knead on a
lightly - floured board until smooth and elastic. Place dough in a
large buttered bowl and let rise until doubled in bulk. Punch the
dough down. Toss the fruit and nuts with a bit of flour so that they
will mix more readily into the dough. Sprinkle the fruit and nuts
over the dough and knead until they are well incorporated. Divide
the dough into halves or quarters. Shape into oblongs. Brush with
the remaining butter and sprinkle with cinnamon and remaining sugar.
Place in greased loaf pans. Cover and let rise until double in
bulk. Brush the tops with milk and bake in a 400 degree oven for 10
minutes. Reduce heat to 350 degrees and continue baking for 30-40
minutes.

The small loaves will take 30 minutes;
larger loaves, 40 minutes.
Cool thoroughly before storing.
Makes 4 small loaves or 2 large loaves.