Irish Fruit Bread
|Active dry yeast||2 Tablespoon (2 Package)|
|Warm water||1⁄2 Cup (8 tbs) (105 To 115°)|
|Lukewarm milk||1 Cup (16 tbs), scalded, then cooled|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Margarine/Butter||1⁄4 Cup (4 tbs), softened|
|Ground allspice||1 Teaspoon|
|Ground cinnamon||1 Teaspoon|
|All purpose flour||5 3⁄4 Cup (92 tbs)|
|Raisins/Currants||3⁄4 Cup (12 tbs)|
|Candied orange peel/Lemon||1⁄2 Cup (8 tbs)|
|Margarine/Butter||1 Tablespoon, softened|
|Sugar||1 Tablespoon (Use As Needed)|
Dissolve yeast in warm water in large bowl.
Stir in milk, 1/3 cup sugar, 1/4 cup margarine, the eggs, allspice, cinnamon, salt and 3 cups of the flour.
Beat until smooth.
Stir in raisins, orange peel and enough remaining flour to make dough easy to handle.
Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes.
Place in greased bowl; turn greased side up.
Cover; let rise in warm place until double, 1 1/2 to 2 hours.
Punch down dough; divide into halves.
Shape each half into a round loaf, about 7 inches in diameter.
Place loaves in 2 greased round layer pans, 8 x 1 1/2 inches.
Brush tops lightly with margarine; let rise until double, 50 to 60 minutes.
Heat oven to 350°.
Bake until loaves are golden brown, 40 to 45 minutes.
Brush tops of loaves with margarine; sprinkle with sugar.
Cool on wire racks.