Christmas Bread
TOTAL TIME: Prep: 20 min. + rising Bake: 30 min. + cooling
YIELD: 1 loaf (20 pieces).
Fruitcake is a traditional Christmas treat, but my family and friends prefer this slightly sweet bread. It's so pretty drizzled with vanilla icing and dotted with festive red and green candied fruit. I like to sprinkle extra fruit on top for added appeal. —Betty Jean McLaughlin, La Vista, Nebraska
Ingredients
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1 package (1/4 ounce) active dry yeast
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3/4 cup warm water (110° to 115°)
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3/4 cup evaporated milk
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1/3 cup sugar
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1/3 cup shortening
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1/2 teaspoon salt
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2 large eggs, room temperature
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4 to 4-1/2 cups all-purpose flour, divided
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1 cup chopped mixed candied fruit
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1 cup confectioners' sugar
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1/4 teaspoon vanilla extract
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1 to 2 tablespoons milk
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Additional candied fruit, optional
Directions
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1.
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).
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2.
Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, 1-1/2 to 2 hours.
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3.
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.
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4.
Preheat oven to 350°. Bake until golden brown, 30-35 minutes, tenting with foil if top becomes too dark. Remove from pan to cool on a wire rack.
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5.
Combine the confectioners' sugar, vanilla and enough milk to reach desired consistency; drizzle over bread. Garnish with additional candied fruit if desired.
Nutrition Facts
1 piece: 214 calories, 5g fat (1g saturated fat), 24mg cholesterol, 87mg sodium, 40g carbohydrate (18g sugars, 2g fiber), 4g protein.
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