Independence Day Bread
|Chopped candied citron||2 Tablespoon|
|Golden raisins||2 Tablespoon|
|Brandy||1⁄4 Cup (4 tbs)|
|Flour||3 1⁄2 Cup (56 tbs)|
|Active dry yeast||1 Tablespoon|
|Ground cloves||1⁄2 Teaspoon|
|Ground cinnamon||1⁄2 Teaspoon|
|Nutmeg||1⁄4 Teaspoon, grated|
|Ground allspice||1⁄4 Teaspoon|
|Unsalted butter||4 Tablespoon, softened|
|Sugar||1⁄2 Cup (8 tbs)|
|Hot water||1⁄2 Cup (8 tbs) (120-130Â°F)|
|Confectioners icing||1 Tablespoon|
1 Soak citron, raisins, and currants in brandy in a small bowl about 30 minutes.
2 Combine 1 1/2 cups flour, yeast, spices, butter, sugar, salt, and hot water in mixing bowl. Mix thoroughly.
3 Add egg, soaked fruit, and enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth€”about 10 minutes.
4 Place in greased bowl, turning to coat top. Cover; let rise in warm place until double€”about 1 hour.
5 Punch down dough. Place in a greased 6-cup Bundt pan.
6 Cover; let rise in warm place until double€”about 30 minutes.
7 Bake in a preheated 350°F oven for 45€”55 minutes or until done. Cool on wire rack.
8 Frost with Confectioners' Icing.