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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 32 |
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This is my favorite bread during the holidays. I've made it many times to give as Christmas gifts, and I always receive compliments on it. Ingredients:
1-1/2 cups warm milk or warm water (110° to 115°) |
2 packages (1/4 ounce each) active dry yeast |
6-1/2 to 7-1/2 cups king arthur unbleached all-purpose flour, divided |
1-1/2 cups butter, softened |
3/4 cup sugar |
3 eggs |
3/4 teaspoon salt |
3/4 teaspoon grated lemon peel |
1/2 pound raisins |
1/2 pound chopped blanched almonds |
1/2 cup chopped candied fruit |
3 tablespoons butter, melted |
lemon glaze: |
1-1/4 cups confectioners' sugar |
1/4 cup lemon juice |
1 teaspoon vanilla extract |
Directions:
1. Combine milk or water and yeast. Let stand 3-5 minutes. Add 1 cup flour; mix well. Cover and let rest in a warm place until light and foamy, about 1 hour.
2. In a large bowl, cream butter and sugar. Beat in eggs, one at a time. Add salt and lemon peel. Stir in the yeast mixture and enough remaining flour to form a soft dough. Knead until smooth and elastic, about 6-8 minutes. Place the dough in a greased bowl and cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down; knead in raisins, nuts and fruit. Divide into two parts; roll each into a 15-in. x 8-in. oval. Fold each in half lengthwise and place on a greased baking sheet. Brush with melted butter. Cover and allow loaves to rise until almost doubled in bulk, about 45 minutes.
4. Bake at 350° for 30-40 minutes or until golden brown. Cool on wire racks. Combine all glaze ingredients; brush on tops of cooled loaves. Yield: 2 loaves.
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