|Compressed yeast/1 tablespoon active dry yeast and 1 teaspoon sugar||1 Ounce (1 Cake)|
|Milk and water||2 1⁄4 Cup (36 tbs), mixed (Warm)|
|Sifted all purpose flour||6 Cup (96 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Raisins||1 1⁄3 Cup (21.33 tbs)|
|Currants||1⁄3 Cup (5.33 tbs)|
|Chopped candied peel||1⁄3 Cup (5.33 tbs)|
Prepare the dough as for Plain White Bread (Standard Method).
Place the punched down risen dough in a large bowl and work in the butter or margarine, the 1/4 cup sugar, dried fruit, spice and peel by squeezing and kneading until they are evenly mixed through the dough.
Divide the dough into 2 pieces and shape to fit two well greased small 4 1/2 x 2 1/2 x 1 1/2-inch loaf pans.
Cover and let rise.
Brush the tops with milk.
Bake in the center of a moderately hot oven (400°F) for 35-40 minutes.
Turn out onto a cake rack and cool.