Fruit Bread, Milan Style
|Active dry yeast||1 Tablespoon|
|Warm water||1⁄4 Cup (4 tbs)|
|Butter||1 Cup (16 tbs), melted|
|Sugar||1 Cup (16 tbs)|
|All purpose flour||2 Cup (32 tbs)|
|Milk||1⁄2 Cup (8 tbs), scalded and cooled to warm|
|All purpose flour||3 1⁄2 Cup (56 tbs)|
|Dark seedless raisins||1 Cup (16 tbs)|
|Chopped onion||3⁄4 Cup (12 tbs)|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Egg||1 , beaten|
Soften yeast in the warm water.
Pour melted butter into large bowl of electric mixer.
Add the sugar and salt gradually, beating constantly.
Beating thoroughly after each addition, alternately add the 2 cups flour in thirds and lukewarm milk in halves to the butter mixture.
Add yeast and beat well.
Combine eggs and egg yolks and beat until thick and piled softly.
Add the beaten eggs all at one time to yeast mixture and beat well.
Beating thoroughly after each addition, gradually add the 3 1/2 cups flour.
Stir in raisins and citron.
Sift half of the remaining flour over a pastry canvas or board.
Turn dough onto floured surface; cover and let rest 10 minutes.
Sift remaining flour over dough.
Pull dough from edges toward center until flour is worked in.
(It will be sticky.) Put dough into a greased deep bowl and grease top of dough.
Cover; let rise in a warm place, about 2 1/2 hours.
Punch down dough and pull edges of dough in to center.
Let rise again about 1 hour.
Divide dough into halves and shape each into a round loaf.
Put each loaf into a well-greased 8-inch layer cake pan.
Brush surfaces generously with a mixture of slightly beaten egg and water.
Cover; let rise again, about 1 hour.
Bake at 350°F 40 to 45 minutes, or until golden brown.
Remove to wire racks to cool.