Holiday Fruit Bread

Serves 12


½ cup melted shortening

½ cup sugar

2 t salt

2 eggs, lightly beaten

1 (2oz) cake yeast

½ cup lukewarm water

2 cups milk, scalded & cooled to lukewarm

7 cups unbleached white flour

1 cup raisins

1 cup chopped candied fruit

1 t cardamom


In a standup mixer bowl combine cooled shortening, sugar, salt and eggs and mix on low. Add yeast softened in lukewarm water and mix briefly. Pour in alternately the milk and flour mixing on low to medium until combined. Turn out and knead lightly. Place in a large greased bowl and let rise until doubled in bulk in a warm area.

Form in 2 round loaves in greased 9-inch round pans. Or form in 3 long ropes, braid them and place on greased cookie sheet. Let rise until doubled in bulk. Bake in moderate oven at 350 degrees for 45 minutes. While warm brush with melted butter.

Note: I have amended some of the directions as they were shorter by half. There is no reference to how many servings but I imagine two 9-inch round loaves would make at least 12 slices each. I would recommend storing in a ziplock and consuming within a few days.