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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 40 |
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I make Christmas Eve magical with hot cocoa and toasted slices of this fragrant, fruit-studded bread. My son and I combined several recipes to come up with this winner. Jackie Brown, Tully, New York Ingredients:
3/4 cup butter, softened |
3/4 cup sugar |
4 eggs |
5-1/2 to 6 cups king arthur unbleached all-purpose flour |
2 packages (1/4 ounce each) quick-rise yeast |
1-1/2 teaspoons ground cardamom |
1 teaspoon salt |
3/4 teaspoon ground cinnamon |
1/4 teaspoon ground nutmeg |
1-1/2 cups milk |
1 cup diced dried fruit |
1/2 cup raisins |
1/2 cup golden raisins |
frosting: |
2 tablespoons butter, softened |
2 tablespoons shortening |
2 cups confectioners' sugar |
1/2 teaspoon vanilla extract |
2 to 3 tablespoons milk |
Directions:
1. In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add 4 cups flour, yeast, cardamom, salt, cinnamon and nutmeg. Heat milk to 120°-130°; add to creamed mixture and beat until moistened. Stir in enough remaining flour to form a firm dough. Turn onto a heavily floured surface. Sprinkle with fruit and raisins; knead until smooth and elastic, about 6-8 minutes. Cover and let rise in a warm place until doubled, about 40 minutes.
2. Punch dough down. Turn onto a lightly floured surface; divided into eight portions. Shape into loaves. Place in eight greased 5-in. x 3-in. x 2-in. loaf pans. Cover and let rise until doubled, about 30 minutes. Bake at 350° for 30-35 minutes or until golden brown. Remove from pans to wire racks to cool.
3. For frosting, in a small bowl, cream butter and shortening. Gradually beat in confectioners' sugar, vanilla and enough milk to achieve spreading consistency. Frost loaves. Yield: 8 mini loaves.
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