Yield: 2 Servings
|½ cup||Sugar, granulated|
|3||Pkg or cakes of yeast*|
|½ cup||Water; very warm|
|5 cups||Flour; sifted|
|1||Lemon rind; grated|
|1¼ cup||Golden seedless raisins|
|⅓ cup||Mixed candied fruits;chopped|
* Dry or compressed Scald the milk. Stir in the sugar, salt and margarine or butter. Cool to lukewarm. Sprinkle or crumble the yeast into the very warm water in a large bowl. Stir until dissolved. Add the lukearm milk mixture, beaten eggs and 3 cups flour. Beat on the medium speed of the mixer for 2 minutes (or 300 vigouous strokes by hand). Stir in the lemon ridn and enough remaining flour to make a soft dough. Turn the dough out onto a lightly floured board. Knead until smooth and elastic. Place in a greased bowl; brush the top with soft shortening. Cover. Let rise in a warm place, free from draft, for about 40 minutes. PUnch down and turn out onto a lightly floured board. Knead in the raisins and mixed candied fruit. Divide in half.
Shape into loaves. Place in 2 greased loaf pans, 9 by 5 by 3 inches.
Cover. Let rise in a warm place, free from draft, until doubled in bulk, about 50 minutes. Bake in a moderate oven (375^) for 30 to 35 minutes. YIELD: 2 loaves. Source: Pepperidge Farm Cookbook From the cookbook files of: Deidre-Anne Penrod, FGGT98B on *P, J.PENROD3 on GEnie