Christmas Fruit Bread
This recipe makes 12 1 slice servings
|Per slice: about||-|
|total fat||3 g|
|sat. fat||2 g|
- Portion size: 2 loaves, 12 slices each
These festive fruit-studded loaves are special enough for Christmas morning. Instead of the cherries and mixed peel, you can use a candied fruit mix.
- Sweet Yeast Dough recipe
- 1/3 cup 1/3cupchopped candied cherrycandied cherries
- 1/3 cup 1/3cupmixed peel
- 1/2 cup 1/2cupcurrantcurrants Almond Icing:
- 2/3 cup 2/3cupicing sugar
- 4 tsp 4tsp10% cream
- 1/2 tsp 1/2tspalmond extract
Sweet Yeast Dough recipe
Line two 8- x 4-inch (1.5 L) loaf pans with parchment paper or grease; set aside.
Punch down dough. Turn out onto lightly floured surface. Remove 1 tbsp (15 mL) of the cherries; set aside. Knead remaining cherries, mixed peel and currants into dough. Divide in half; shape each into ball. Cover with plastic wrap; let rest for 15 minutes.
Pat each ball into 11- x 8-inch (28 x 20 cm) rectangle. Starting at narrow end, roll up into cylinder; pinch along bottom to smooth and seal. Fit, seam side down, into prepared pans. Cover and let rise in warm draft-free place until doubled in bulk, about 1 hour.
Bake in centre of 375°F (190°C) oven until golden and loaves sound hollow when tapped on bottom, about 30 minutes. Remove from pans; let cool on racks. (Make-ahead: Wrap in plastic wrap and overwrap in heavy-duty foil; freeze for up to 1 month.)
Almond Icing: In small bowl, stir together sugar, cream and almond extract; spread over top of loaves. Top with reserved cherries.
Source : Holiday Celebrations: 2007