"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Sugarplum Bread – Sharlene Tomlinson Recipe

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This recipe for Sugarplum Bread – Sharlene Tomlinson, by , is from We Are Abel To Cook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Jeanette Landeis

Category:
Category:

Ingredients:  
Ingredients:  
2 packages active dry yeast 5-5 ¼ cups all-purpose flour, sifted
1/3 cup water 2 eggs, beaten
1 cup milk, scalded ½ tsp vanilla
½ cup sugar ¼ tsp nutmeg
¼ cup shortening ½ cup mixed fruits and peels, chopped
1 ½ tsp salt 1 cup raisins

Directions:
Directions:
Soften active dry yeast in 1/3 cup warm water. Combine scalded milk, sugar, shortening and salt. Cool to lukewarm. Stir in about 1 ½ cups of the flour. Beat vigorously. Add eggs; beat well. Stir in the softened yeast, vanilla and nutmeg. Add the chopped fruits and peels, then enough remaining flour to make soft dough. Turn dough out on a well-floured surface. Knead till smooth and elastic, about 6-8 minutes. Place dough in a lightly-greased bowl, turning once to grease the surface. Cover and let rise in a warm place until double, about 2 hours. Punch down! Divide dough in half. Cover the dough and let rest 10 minutes. Make half of dough into Baby Sugarplums*, half into Little Sugarplum Loaves**. ***Sugarplum Round Loaves
*Baby Sugarplums
Divide half of the dough into sixths. Shape each piece into 6 balls. Place in greased muffin pans. Cover and let rise in a warm place until almost double, 45-60 minutes. Bake in 350 degree oven for about 20 minutes or until done. Drizzle the top of each with Confectioner’s Icing and trim each with a perfect walnut half.
**Little Sugarplum Loaves
Divide half of the dough into fourths. Shape each piece into a loaf. Place into four greased 4 ½” x 3” x 2” loaf pans. Cover and let rise in a warm place until almost double. Bake in a 350 degree oven for 20-25 minutes or until done. Drizzle the tops with Confectioner’s Icing and trim each loaf with red and green candied cherries. (Half-red cherry in center with six slivers of green cherry/three on each side of center of red cherry.)
***Sugarplum Round Loaves
Prepare dough as directed for Sugarplum Bread, substituting 1 tsp grated lemon for the vanilla and nutmeg. Cover and let rise in warm place until almost doubled, about 2 hours. Punch and divide dough in half. Cover and let rest for 10 minutes.
Shape dough into 2 balls. Place balls on greased baking sheets and pat tops to flatten slightly. Cover and let rise again in warm place until doubled, about 2 hours. Bake in 350 degree oven for about 30 minutes. Makes 2 round loaves.
To decorate, frost with Confectioner’s Icing. Make smaller circle on top with red-candied cherries and slivers of green-candied cherries around the outside of the red cherries. (Should look like a wreath)
Confectioner’s Icing:
Add sufficient milk or cream to 2 cups sifted confectioner’s sugar to make of spreading consistency. Add 1 tsp vanilla. Mix well!

Personal Notes:
Personal Notes:
Makes a wonderful holiday gift…When my daughter was a little girl, I used to make this at Christmastime for her teachers. Her gift was always a huge hit.

 

 

 

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