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Christmas Bread

Meet the Cook: Some of my friends prefer this slightly sweet bread to fruitcake. My family enjoys it at Christmastime. I'll make it for potlucks, too, and I've found that friends like it for brunch and breakfast. Recently, my husband and I marked our golden anniversary. We're the parents of two and grandparents of two. -Betty Jean McLaughlin, La Vista, Nebraska

16-20 ServingsPrep: 15 min. + rising Bake: 30 min. + cooling

Ingredients

1 package (1/4 ounce) active dry yeast
3/4 cup warm water (110° to 115°)
3/4 cup evaporated milk
1/3 cup sugar
1/3 cup shortening
1/2 teaspoon salt
2 eggs
4 to 4-1/2 cups all-purpose flour, divided
1 cup chopped mixed candied fruit
1 cup confectioners' sugar
1/4 teaspoon vanilla extract
1 to 2 tablespoons milk
Additional candied fruit, optional

Directions

In a large bowl, dissolve yeast in water. Add the evaporated milk,
sugar, shortening, salt, eggs and 2 cups of flour; beat until
smooth. Stir in mixed candied fruit and enough remaining flour to
form a soft dough (do not knead).
Place in a greased bowl, turning once to grease the top. Cover and
let rise in a warm place until doubled, about 1-1/4 hours.
Punch dough down. Turn onto a floured surface; knead 3-4 minutes. Pat
evenly into a greased 10-in. tube pan. Cover and let rise in a warm
place until nearly doubled, about 45 minutes.

2 of 2

Christmas Bread (continued)

Directions (continued)

Bake at 375° for 30-35 minutes or until golden brown. Remove from
pan to cool on a wire rack.
Combine the confectioners' sugar, vanilla and enough milk to reach
desired consistency; drizzle over bread. Garnish with additional
candied fruit if desired. Yield: 1 loaf.

Nutrition Facts: 1 serving (1 slice) equals 214 calories, 5 g fat (1 g saturated fat), 24 mg cholesterol, 87 mg sodium, 40 g carbohydrate, 2 g fiber, 4 g protein.