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Thompson Family Christmas Fruit Bread Recipe

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Category:
Category:

Ingredients:  
Ingredients:  
Fruit Mixture:
2 c mixed candied fruit (no peel)
1 c raisins
1 c currants
1 c candied cherries
1/2 c white rum

Bread:
1/2 c warm water (too hot will kill the yeast)
2 tsp sugar
4 envelopes Traditional Dry Yeast

2 c homo milk at room temperature (not cold)
4 c white all purpose flour

4 eggs
1 1/2 c unsalted butter (melted)
1 c sugar
1 tsp salt
4 c white all purpose flour

Additional
2 c white all purpose flour (use as needed when fruit is added)

Note: For 8 loaves double this 4 loaves recipe

Directions:
Directions:
Fruit Mixture:
2 or more days ahead of making bread, cut fruit into small pieces and mix fruit and rum. Let sit in an air tight container or cover with cling wrap.

Making of Bread:
In a bowl mix the yeast, water and sugar. It should look frothy if it is "good/active" yeast.

In a very large bowl mix the milk and the first amount of flour and add the yeast mixture. Add the melted butter, sugar, salt and second amount of flour. Kneed thoroughly (you can't overdo this...)

Gradually add the fruit mixture and kneed again, Dough should be shiny and elastic. Add more flour as needed

Spread butter over the dough so it won't dry out when rising. Cover the bowl with a damp cloth and set it in a warm (but not hot) place to let the dough rise. When the dough is about twice the original size cut into the size for loaves, form it into an oblong shape and put into greased loaf tins to rise again.

Bake in a preheated 350º oven until brown and sounds hollow when knocked on top. Brush baked loaves with melted butter and let cool thoroughly on racks (not in pans).

Best served warn or toasted with butter!

Number Of Servings:
Number Of Servings:
Makes 4 loaves
Personal Notes:
Personal Notes:
This recipe comes from my mom Linda Thompson and has been a Christmas tradition for 35 years. The bread takes all day to make if you are making 8 loaves. It is worth it!

 

 

 

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