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Fruit-Studded Bread Recipe

Ingredients

How to make it

  • Combine 2 cups of the flour, yeast and cardamon. Heat and stir the 1 1/4 cups milk, the sugar, butter and 1/2 teaspoon salt till warm, and butter melts. Add flour mixture along with egg. Beat with an electric mixer on low speed for 30 seconds, scraping bowl Beat on high speed for 3 minutes. Using a spoon, stir in candied fruits and peels, raisins, and as much of the remaining flour as you can.
  • Turn out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic ( 6 to 8 minutes). Shape into a ball. Place dough in a greased bowl; turn once. Cover, let rise in a warm place till double. (about 1 1/2 hrs)
  • Punch down. Turn out onto a lightly floured surface. Divide in half. Cover, let rest 10 minutes Shape into 2 round loaves. Place on a greased baking sheet, or baking pans. Cover, let rise in a warm place till nearly double (45 to 60 minutes). Combine egg yolk and water, brush over loaves.
  • Bake at 375 degrees F for 30 to 35 minutes or till golden. Remove from pans. Cool completely on a wire rack.
  • Optional~Glaze, combine powdered sugar, vanilla, and enought milk to make of drizzling consistency. Drizzle glaze over cooled loaves.
  • Garnish with almonds and candied cherries. If desired. Makes 2 loaves.
  • (24 servings)

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The Cook

nancerose Longlac, CA

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