Be the first to Ingredients:
- 1 package active dry yeast, about 1/4-ounce
- 1/4 cup warm water, 105 to 115 degrees
- 3 1/4 to 3 3/4 cups all-purpose flour
- 3/4 cup milk
- 1/2 cup chopped mixed candied fruit
- 3/4 cup golden raisins
- 1/3 cup chopped almonds
- 1/3 cup granulated sugar
- 1/4 cup butter, room temperature
- 1 egg
- 1/2 teaspoon salt
- 1/2 teaspoon ground cardamom
- 1 teaspoon finely grated lemon peel
- .
- Topping:
- 1 cup confectioners' sugar
- 1 to 2 tablespoons milk
- candied red and green cherries
Preparation:
In a large bowl, dissolve yeast in warm water. Add 2 cups of the flour, milk, the candied fruit and raisins, chopped almonds, sugar, 1/4 cup butter, egg, salt, cardamom and lemon peel. Beat at medium speed of electric mixer, scraping bowl often, until batter is smooth. With wooden spoon, stir in enough remaining flour to make a soft, easy to handle dough.Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes, adding a little more flour while kneading if dough is too sticky. Place in greased bowl; turn greased-side up. Cover and let rise in warm place until double in size, about 1 1/2 hours. An indentation will not spring back when pressed with finger.
Punch down dough; shape into round loaf. Place in greased 9-inch round cake pan. Brush top of dough with melted butter. Cover and let rise until double in size, about 1 hour.
Preheat oven to 350°. Bake for 35 to 45 minutes, or until golden brown. Loaf should sound hollow when tapped lightly. Remove from pan immediately and cool completely on rack.
In a small bowl, stir together confectioners' sugar and enough milk to make a glaze. Spread over bread. Garnish with candied cherries.
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