Basic Fruit Dough
|Active dry yeast||2 Tablespoon (2 Packages)|
|Warm water||1⁄2 Cup (8 tbs)|
|Unsweetened pineapple juice||3⁄4 Cup (12 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Shortening||1⁄2 Cup (8 tbs)|
|Grated lemon peel||2 Teaspoon|
|All purpose flour||5 Cup (80 tbs), sifted|
|Light raisins||3⁄4 Cup (12 tbs)|
|Chopped candied pineapple||1⁄2 Cup (8 tbs)|
Soften yeast in water; set aside.
Heat juice; combine with sugar, salt, and shortening.
Stir till shortening melts and sugar dissolves; cool to lukewarm.
Stir in peel and 1 1/2 cups of the flour; beat well.
Add eggs, softened yeast, and fruits.
Add enough remaining flour to make soft to moderately stiff dough.
Turn out on lightly floured surface; knead till smooth, about 10 minutes.
Place in greased bowl; turn once to grease surface.
Cover; let rise in warm place till doubled, 1 to 1 1/2 hours.
Punch down: let rest 10 minutes.
Shape dough in one of the following ways: