Sugarplum bread

1 Servings

Ingredients

Quantity Ingredient
5 cups Flour (up to 6)
½ cup Sugar
2 teaspoons Salt
2 packs Yeast
⅓ cup Nonfat dry milk
1⅓ cup Hot water
¼ cup Vegetable shortening
2 Eggs, slightly beaten
½ teaspoon Vanilla
¼ teaspoon Nutmeg
½ cup Candies fruits
1 cup Raisins
1 cup Confectioners sugar mixed with:
1 1/2 T lemon juice (up to 1)
12 Red candy cherries
Slivers of green candy cherries
6 Walnut halves

Directions

TOPPING

Makes one large and six babies [to give away!] Combine 2 cups of flour and all but the fruit in a bowl and beat with a wooden spoon or in mixer for 2 minutes. Add the rest of the flour slowly until it cleans the sides of the bowl. Knead for 10 minutes, occassionally throwing it down hard to break bubbles. Let it rise at room temp in a greased bowl covered with plastic wrap for approx. 1½ hours or until doubled in volume. Divide into two and knead briefly. Make one large round loaf and place ona baking sheet and cover with wax paper. Make six small loaves and place in muffin tins [dough should nearly reach top of tin] and cover with wax paper - let rise until doubled, about an hour. Preheat for 20 minutes at 350 degrees. Bake the large loaf 35 minutes or until golden and the muffin loaves 20 minutes [you all know the thumping trick] - remove to rack to cool and frost, decorating the large with the fruits and the small with a walnut half each - Posted to Digest bread-bakers.v096.n068 From: Cherie Ambrosino <Cherie_Ambrosino@...> Date: 17 Dec 96 12:00:22

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