Irish Fruit Bread Recipe
Ingredients
| Active dry yeast | 2 | |
| Warm water | 1/2 Cup (16 tbs) | |
| Milk | 1 Cup (16 tbs), scalded | |
| Sugar | 1/3 Cup (16 tbs) | |
| Butter margarine | 1/4 Cup (16 tbs), softened | |
| Eggs | 2 | |
| Ground allspice | 1 Teaspoon | |
| Ground cinnamon | 1 Teaspoon | |
| Salt | 1 Teaspoon | |
| All purpose flour | 5 3/4 Cup (16 tbs) | |
| 3/4 cup raisins or currants | ||
| 1/2 cup candied orange or lemon peel | ||
| Margarine or butter, softened | ||
| Sugar | ||
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.
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.
Chef
