Christmas Coffee Can Loaf
|Flour||4 Cup (64 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Active dry yeast||1 Tablespoon|
|Milk||1 Cup (16 tbs)|
|Unsalted butter||4 Tablespoon|
|Almond extract||1⁄2 Teaspoon|
|Chopped mixed candied fruit||3⁄4 Cup (12 tbs)|
|Golden raisins||1⁄4 Cup (4 tbs)|
|Chopped almonds||1⁄4 Cup (4 tbs)|
|Confectioners' icing||1⁄4 Cup (4 tbs) (adjust quantity as needed)|
1 Combine 2 cups flour, sugar, salt, and yeast in mixing bowl. Heat milk and butter to hot (120°-130°F). Add egg, almond extract, and milk mixture to flour mixture. Mix thoroughly.
2 Stir in candied fruit, raisins, and almonds.
3 Add enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth€”about 10 minutes.
4 Place in greased bowl, turning to coat top. Cover; let rise in warm place until double€”about 1 hour. Punch down dough.
5 Divide into 3 pieces and place in 3 well-greased 1-pound coffee cans. (Be sure, however, that each coffee can is no more than half full.) Be sure to grease the grooves well.
6 Cover; let rise in warm place until double€”about 1 hour.
7 Bake in a preheated 350°F oven 45€”55 minutes or until done. Cool on wire rack.
8 If desired, frost tops with Confectioners' Icing.