Sugarplum Bread recipe

2 servings

1 teaspoon white sugar

1 cup warm water (110 degrees F/45 degrees C)

2 (.25 ounce) packages active dry yeast

1/2 cup white sugar

1/2 cup butter, melted

2 teaspoons salt

1 teaspoon lemon zest

6 cups all-purpose flour

4 eggs

1/2 cup candied mixed fruit

1 cup raisins

3/4 cup pine nuts

1 cup confectioners' sugar

1 1/2 tablespoons water

1/2 teaspoon vanilla extract (optional)

1 cup cherries

Dissolve 1 teaspoon sugar in 1 cup warm water in large mixer bowl.

Sprinkle in yeast.

Let stand 10 minutes, then stir well.

Add 1/2 cup sugar, melted butter or margarine, salt, lemon rind, and 2 cups flour.

Beat for 2 minutes at medium speed with electric mixer.

Add 2 cups more flour and eggs; beat 3 minutes.

Stir in almost all remaining flour, using enough flour to make a soft dough.

Knead dough on floured board until smooth and elastic, about 8 minutes.

Place in lightly greased bowl.

Cover with greased waxed paper and a tea towel.

Let rise in warm place 75 - 85 degrees F (25 - 30 degrees C)until doubled in volume, about 2 hours.

Punch down dough.

Turn out onto a lightly floured board, and knead in raisins, candied fruit, and nuts.

Shape into two round loaves.

Place each in a well greased, 9 inch, round cake pan.

Cover with tea towel.

Let rise in warm place until doubled, 1 - 1 1/2 hours.

Bake at 350 degrees F ( 175 degrees C) for 45 to 55 minutes.

Remove from pans immediately.

Cool on wire racks.

Mix together confectioners sugar, 1 1/2 tablespoons water, and 1/2 teaspoon vanilla.

Spoon onto loaves.

Decorate with cherries or almonds.

Alternatively, dust loaves with confectioners sugar.