SERVINGS
-SOURCE: FILE/BREAD1-
3/4 ea – cup sugar 2 ea – cups water
1 ea – cube(quarter pound) 1/3 ea – cup dry milk
-margarine 5 1/2 ea To 6 – cups flour
2 ea – tsp salt 1 ea – cup currants
3 ea – egg yolks 1/2 ea – cup chopped citron or
1 ea – tsp vanilla -candied lemon or orange
3 ea – Tbsp dry yeast -peel
Cream sugar, margarine and salt. Add egg yolks and vanilla. Activate
yeast in 1/2 cup warm water. Dissolve milk in 1 1/2 cup water. Add
all liquid to creamed mixture. Add enough flour to make fairly firm
dough. Add fruit and turn out on floured surface. Knead in balance of
flour to make fairly stiff dough. Let rise in greased bowl until
doubled in bulk. Punch down, divide in 2 pieces, round and let rest
for 10 minutes. Round again and pat into greased 8″ round cake pan.
Let rise until about doubled and bake 30 to 35 minutes @ 350 – 360
degrees.
Yields
1 loaf
