|Milk||1⁄2 Cup (8 tbs)|
|Unsalted butter||4 Tablespoon, softened|
|Active dry yeast||1⁄2 Tablespoon|
|Warm water||2 Tablespoon (105ÃÂ°-115ÃÂ°F)|
|Flour||3 Cup (48 tbs)|
|Ground allspice||1⁄2 Teaspoon|
|Sugar||1⁄2 Cup (8 tbs)|
|Grated lemon peel||1⁄2 Tablespoon|
|Currants||1⁄2 Cup (8 tbs)|
|Golden raisins||1⁄2 Cup (8 tbs)|
|Chopped candied lemon peel||1 Tablespoon|
|Melted butter||1 Tablespoon|
1 Heat milk and butter to warm (105°€”115°F). Dissolve yeast in warm water. Set aside for 5 minutes.
2 Combine 1 1/2 cups flour, salt, allspice, milk mixture, egg, sugar, lemon peel, and yeast mixture in large bowl. Mix thoroughly.
3 Dust the fruits with 1/2 cup flour before adding to dough. Add enough remaining flour to make a soft dough. Knead dough on lightly floured surface until smooth€”about 10 minutes.
4 Put in greased bowl, turning to coat top. Cover; let rise in warm place until double€”about 1 1/2 hours.
5 Punch down dough. Place dough into greased 9 x 5-inch loaf pan or 1 1/2 quart casserole. Cover; let rise again until double€”about 45 minutes.
6 Bake in a preheated 350°F oven 40€”45 minutes or until done.
7 Brush hot loaf with melted butter, and then sprinkle with sugar. Cool on wire rack.