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Fruited Holiday Bread |
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Print this Recipe 2/3 cup milk 1/4 cup butter or margarine 2 3/4 cups flour 1/3 cup sugar 2 packages yeast active dry 1/2 teaspoon salt 1 egg 2 tablespoons butter melted or margarine Candied Fruit Filling (see below) In a small saucepan, heat milk and 1/4 cup butter until warm (120° to 130°). In a large mixer bowl, stir 1 cup flour, sugar, yeast and salt. At low speed, slowly beat in warm liquid. At medium speed, beat for 2 minutes. Add 1 cup flour and egg; beat for 2 minutes. By hand, stir in additional flour to make a soft dough. On floured surface, knead dough until smooth and elastic, about 5 minutes. Place in a greased bowl; turn to grease top. Cover; let rise in a warm place,free from drafts, until doubled, about 1 1/2 hours. Roll into a 14 x 9-inch rectangle. Brush with melted butter. Top with filling. Starting at narrow end, roll tightly like a jelly roll. Pinch seam, tuck under ends and place,seam-side down, in a greased 9 x 5 x 3-inch loaf pan. Cover; let rise until doubled, about 1 hour. Bake in a preheated 350° oven for 35 minutes or until loaf sounds hollow when tapped. Remove loaf from pan and cool on a wire rack. Candied Fruit Filling: Stir together 1/2 cup candied fruit and peel mix, 2 tablespoons sugar, 1 tablespoon shredded orange rind and 1 teaspoon ground mace or cinnamon. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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