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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 36 |
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I like to make and share this festive delight with family and friends. The candied fruit and nuts add holiday color to a rich bread. A slice really brightens a snowy winter day. Sharon Hasty, New London, Missouri Ingredients:
3/4 cup raisins |
1/2 cup chopped mixed candied fruit |
1/4 cup orange juice |
1 package (1/4 ounce) active dry yeast |
1/4 cup warm water (110° to 115°) |
3/4 cup warm milk (110° to 115°) |
1/2 cup butter, melted |
1/4 cup sugar |
2 eggs, lightly beaten |
2 tablespoons grated orange peel |
1 tablespoon grated lemon peel |
1 teaspoon salt |
5-1/4 to 5-3/4 cups king arthur unbleached all-purpose flour |
1/2 cup chopped almonds |
confectioners' sugar |
Directions:
1. Soak raisins and fruit in orange juice; set aside. In a large bowl, dissolve yeast in water. Add milk, butter, sugar, eggs, orange and lemon peel, salt and 3 cups flour; beat until smooth. Add raisin mixture and almonds. Add enough remaining flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
3. Punch dough down; let rest for 10 minutes. Divide in half; roll each half into a 10-in. x 7-in. oval. Fold one of the long sides over to within 1 in. of the opposite side; press edges lightly to seal. Place on greased baking sheets. Cover and let rise until nearly doubled, about 1 hour.
4. Bake at 375° for 25-30 minutes or until golden brown. Cool on a wire rack. Just before serving, dust with confectioners' sugar. Yield: 2 loaves.
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