Sugarplum Bread

Ingrients & Directions


5 c Flour (up to 6)
1/2 c Sugar
2 ts Salt
2 pk Yeast
1/3 c Nonfat dry milk
1 1/3 c Hot water
1/4 c Vegetable shortening
2 Eggs, slightly beaten
1/2 ts Vanilla
1/4 ts Nutmeg
1/2 c Candies fruits
1 c Raisins

TOPPING
1 c 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

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. 1 1/2 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 -

Yields
1 Servings

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