Sugar Plum Bread Recipe
Going by its popularity in my family, Sugarplum Bread will surely allure your family members too. The Sugarplum Bread is made with Fruits which is easily available at any grocery store. I never fail to eat Side Dish while dining out and this is the most common dish that I order. Caring is all about sharing and I can show how much I care for you by sharing this Sugarplum Bread recipe.
Ingredients
4 1/2 to 4 3/4 cups sifted flour
2 packages active dry yeast
1/4 teaspoon nutmeg
1 1/3 cups milk
1/2 cup sugar
1/4 cup vegetable shortening
1 1/2 teaspoons salt
2 eggs
1/2 teaspoon vanilla
1 cup raisins
1/2 cup chopped mixed fruits and peels
Directions
In large mixer bowl, combine 2 3/4 cups of the flour, the yeast, and nutmeg.
In saucepan, heat together milk, sugar, vegetable shortening, and salt just until warm; stir to melt vegetable shortening.
Add to dry ingredients in mixer bowl; add eggs and vanilla.
Beat at low speed of electric mixer for 1/2 minute; scrape sides of bowl constantly.
Beat 3 minutes at high speed.
By hand, stir in raisins, fruits, and enough of the remaining flour to make a soft dough.
Turn out on lightly floured surface; knead until smooth.
Place in greased bowl; turn once to grease surface.
Cover; let rise until double, about 2 hours.
Punch down.
Divide dough in half.
Cover and let rest 10 minutes.
Shape half the dough into Baby Sugarplums; half into Little Sugarplum Loaves.
Or shape into 2 Sugarplum Round Loaves.
In saucepan, heat together milk, sugar, vegetable shortening, and salt just until warm; stir to melt vegetable shortening.
Add to dry ingredients in mixer bowl; add eggs and vanilla.
Beat at low speed of electric mixer for 1/2 minute; scrape sides of bowl constantly.
Beat 3 minutes at high speed.
By hand, stir in raisins, fruits, and enough of the remaining flour to make a soft dough.
Turn out on lightly floured surface; knead until smooth.
Place in greased bowl; turn once to grease surface.
Cover; let rise until double, about 2 hours.
Punch down.
Divide dough in half.
Cover and let rest 10 minutes.
Shape half the dough into Baby Sugarplums; half into Little Sugarplum Loaves.
Or shape into 2 Sugarplum Round Loaves.
