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Christmas Batter Bread Recipe

With or without the frosting, slices of this fruit-filled bread add a holiday flair to ordinary breakfasts. I like to wrap gift loaves in cellophane topped with curly ribbons.

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24 Servings
Prep: 20 min. + rising Bake: 40 min.

Ingredients

2 packages (1/4 ounce each) active dry yeast
2-1/2 cups warm water (110° to 115°)
1/4 cup butter, softened
1/4 cup sugar
2 teaspoons salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
5-3/4 to 6-1/4 cups all-purpose flour
1/2 cup chopped candied fruit
1/2 cup raisins
1/2 cup chopped walnuts or pecans
GLAZE:
1 cup confectioners' sugar
1 to 2 tablespoons milk

Directions

In a large bowl, dissolve yeast in warm water. Add the butter, sugar, salt, cinnamon, nutmeg, cloves and 3 cups flour. Beat on medium speed for 2 minutes. Add enough remaining flour to form a firm batter. Stir in candied fruit, raisins and nuts. Do not knead. Cover and let rise in a warm place until doubled, about 30 minutes.
Stir dough down. Transfer to two greased 9-in. x 5-in. loaf pans. Cover and let rise until doubled, about 40 minutes.
Bake at 375° for 40-45 minutes or until golden brown. Remove from pans to wire racks to cool. Combine confectioners' sugar and enough milk to achieve desired consistence; drizzle over bread. Yield: 2 loaves (12 slices each).

Nutrition Facts: 1 serving (1 piece) equals 195 calories, 4 g fat (1 g saturated fat), 5 mg cholesterol, 223 mg sodium, 37 g carbohydrate, 2 g fiber, 4 g protein.

Christmas Batter Bread published in Country Woman Christmas Annual 2005, p39

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