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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 24 |
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With or without the frosting, slices of this fruit-filled bread add a holiday flair to ordinary breakfasts. I like to wrap gift loaves in cellophane topped with curly ribbons. Ingredients:
2 packages (1/4 ounce each) active dry yeast |
2-1/2 cups warm water (110° to 115°) |
1/4 cup butter, softened |
1/4 cup sugar |
2 teaspoons salt |
1 teaspoon ground cinnamon |
1/2 teaspoon ground nutmeg |
1/4 teaspoon ground cloves |
5-3/4 to 6-1/4 cups king arthur unbleached all-purpose flour |
1/2 cup chopped candied fruit |
1/2 cup raisins |
1/2 cup chopped walnuts or pecans |
glaze: |
1 cup confectioners' sugar |
1 to 2 tablespoons milk |
Directions:
1. In a large bowl, dissolve yeast in warm water. Add the butter, sugar, salt, cinnamon, nutmeg, cloves and 3 cups flour. Beat on medium speed for 2 minutes. Add enough remaining flour to form a firm batter. Stir in candied fruit, raisins and nuts. Do not knead. Cover and let rise in a warm place until doubled, about 30 minutes.
2. Stir dough down. Transfer to two greased 9-in. x 5-in. loaf pans. Cover and let rise until doubled, about 40 minutes.
3. Bake at 375° for 40-45 minutes or until golden brown. Remove from pans to wire racks to cool. Combine confectioners' sugar and enough milk to achieve desired consistence; drizzle over bread. Yield: 2 loaves (12 slices each).
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