Yield: 1 Servings
|¾ cup||Dark raisins|
|⅓ cup||Chopped citron|
|⅓ cup||Candied orange peel or|
|1 pack||Active dry yeast|
|¼ cup||Warm water|
|1 teaspoon||Grated lemon peel|
|½ teaspoon||Almond extract|
|4 cups||Flour (may need 4 1/2)|
|½ cup||Chopped blanched almonds|
|\N \N||Melted butter|
|\N \N||Granulated and powdered|
Place raisins, citron and orange peel in bowl. Add rum and let soak 1 hour. Drain and reserve rum. Sprinkle yeast into warm water and let stand until dissolved. Heat milk and butter until butter melts. Pour into a mixing bowl. Add sugar, salt, lemon peel, drained rum and almond extract. Cool to lukewarm. Beat in eggs and dissolved yeast.
Gradually add enough flour to make a soft dough. Dredge fruits in flour. Add with almonds to dough and mix well. Turn out onto a lightly floured board and knead until smooth and satiny. Place in a greased bowl and butter top of dough lightly. Cover with a kitchen towel and let rise in a warm place until doubled in size, about 1½ to 2 hours. Turn out onto floured board and knead lightly. Divide in half. Roll each piece into an oval about ¾ inch thick. Brush with melted butter and sprinkle with granulated sugar. Fold over lengthwise, not quite in half, so edges are within ½ inch of meeting. Place on greased baking sheets. Brush with melted butter.
Cover with towel and let rise until doubled. Bake in 350 degree oven for 40 minutes or until loaves sound hollow when thumped. Brush with butter and sprinkle generously with powdered sugar while warm.
NOTE: I used candied cherries, cut in half, instead of the candied orange peel. In addition, I placed cherry halves on top of the bread after dusting with powdered sugar.