Sugar Plum Bread
|All purpose flour||5 1⁄4 Cup (84 tbs)|
|Active dry yeast||1⁄2 Ounce (2 Packages)|
|Ground nutmeg||1⁄2 Teaspoon|
|Milk||1 1⁄3 Cup (21.33 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Shortening||1⁄4 Cup (4 tbs)|
|Raisins||1 Cup (16 tbs)|
|Chopped mixed candied fruits and peels||1 Cup (16 tbs)|
|Confectionery sugar||2 Tablespoon|
In large mixer bowl combine 2 cups of the flour, yeast, and nutmeg.
Heat milk, sugar, shortening, and 1 1/2 teaspoons salt just till warm (115-120°), stirring constantly to melt shortening.
Add to dry mixture; add eggs and vanilla.
Beat at low speed with electric mixer for 1/2 minute, scraping bowl constantly.
Beat 3 minutes at high speed.
By hand, stir in raisins, fruits, and enough remaining flour to make a soft dough.
Knead on lightly floured surface till smooth (8 to 10 minutes).
Shape into a ball.
Place in greased bowl; turn once.
Cover; let rise in warm place till double (about 1 1/2 hours).
Punch down; divide dough as specified in following shaping methods.
Cover; let rest 10 minutes.
Shape dough into Baby Sugarplums, Little Sugarplum Loaves, or Sugarplum Round Loaves.
Baby Sugarplums: Divide dough in fourths.
Shape each fourth of the dough into 6 balls.
Place in greased muffin pans.
Cover and let rise in warm place till almost double (about 45 minutes).
Bake at 350° for 18 to 20 minutes.
Remove from pans; cool.
Drizzle with Icing.
If desired, trim with a walnut half.