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Irish Fruit Bread

Global.Potpourri's picture
Ingredients
  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
  Eggs 2
  Ground allspice 1 Teaspoon
  Ground cinnamon 1 Teaspoon
  Salt 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)
Directions

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.

Recipe Summary

Cuisine: 
European
Method: 
Baked
Dish: 
Bread
Occasion: 
Halloween

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