Yield: 2 Servings

Measure Ingredient
¾ cup Milk
½ cup Sugar, granulated
1½ teaspoon Salt
¼ cup Butter/margarine
3 Pkg or cakes of yeast*
½ cup Water; very warm
2 Eggs; beaten
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

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