Fruit Bread
- 2 cups milk
- 2 cakes yeast
- 1/2 tsp salt
- 4 Tbsp lard
- 4 Tbsp sugar
- 1 1/2 cups fruit, finely cut - raisins, currants, citron, dates, figs or prunelles
- Flour
Scald the milk and let cool to lukewarm. Strain in the yeast dissolved in 1/4 cup of lukelukewarm water (above 90 degrees). Sift in the salt with 3 cups of flour. Beat vigorously into the mixture and let the sponge rise.
Cream the lard, butter and sugar and dredge the fruit with flour. Add to the sponge. Add enough flour to make a soft dough. Knead thoroughly and set to rise up.
When light, divide the dough and form into loaves. Put in bread pans. When ready, bake in a slightly cooler oven than is required for plain bread.
Cream the lard, butter and sugar and dredge the fruit with flour. Add to the sponge. Add enough flour to make a soft dough. Knead thoroughly and set to rise up.
When light, divide the dough and form into loaves. Put in bread pans. When ready, bake in a slightly cooler oven than is required for plain bread.
Submitted by May 18, 2010
15 min
30 min
45 min