Makes 2 loaves
- 2 tsp. dry yeast
- 1/2 cup water (110 degrees)
- 2 tsp. sugar
- 3/4 cup milk, scalded
- 1/2 cup sugar
- 1/4 cup shortening
- 11/2 tsp. salt
- 4 3/4 - 5 1/4 cups all-purpose flour, sifted
- 1 tsp. grated lemon peel
- 2 beaten eggs
- 11/2 cups mixed candied fruits and peels
- confectioner's icing
- nuts and candied cherry halves
- Stir yeast into water. Add 2 tsp. sugar and allow yeast to
become active (about 10 minutes).
- Combine milk, 1/2 cup sugar, shortening, and salt. Cool to
lukewarm.
- Add about 2 cups flour and the lemon peel. Beat until
smooth.
- Add eggs and beat well.
- Stir in yeast mixture. Add fruits and peels. Stir in enough
flour to make a soft dough.
- Cover and let rest for 10 minutes.
- Knead on lightly floured surface until smooth and elastic
(6-8 minutes). Place in lightly greased bowl, turning once
to grease surface.
- Cover. Let rise till double (about 1 1/2~2 hours).
- Punch down. Divide dough in half. Round each half into
a ball. Cover and let rest 10 minutes.
- Pat balls of dough into two round loaves. Place on
greased cookie sheet. Pat tops to flatten slightly. Cover and
let rise till double (about 11/2 hours).
- Bake at 350 degrees about 30 minutes. (Cover tops with foil
after about 25 minutes to prevent over-browning.) Cool.
- While still slightly warm, frost with confectioner's icing
and decorate with nuts and candied cherry halves.
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