Sugarplum Bread

Name: Sugarplum Bread
Ingredients: 2 (2 ounce) packages active dry yeast; 13 cup warm water; 1 cup milk, scalded; 12 cup sugar; 14 cup vegetable oil; 1 12 teaspoons salt; 5 14 cups sifted flour; 2 eggs, beaten; 12 teaspoon vanilla; 14 teaspoon nutmeg; 14 teaspoon cinnamon; 12 cup chopped mixed fruit, and peels; 1 cup seedless raisin; 12 cup chopped nuts (optional); 2 cups powdered sugar; 1 teaspoon vanilla; 1 dash salt; milk (enough to make a spreading) or cream (enough to make a spreading)

18 ingredients

24 steps

Ingredients

2 (2 ounce) packages active dry yeast
13 cup warm water
1 cup milk, scalded
12 cup sugar
14 cup vegetable oil
1 12 teaspoons salt
5 14 cups sifted flour
2 eggs, beaten
12 teaspoon vanilla
14 teaspoon nutmeg
14 teaspoon cinnamon
12 cup chopped mixed fruit, and peels
1 cup seedless raisin
12 cup chopped nuts (optional)
2 cups powdered sugar
1 teaspoon vanilla
1 dash salt
milk (enough to make a spreading) or cream (enough to make a spreading)

Directions

1

Soften yeast in water.
2

Combine scalded milk, sugar, oil and salt.
3

Cool to lukewarm.
4

Stir in 1 1/2 cups flour.
5

Beat vigorously.
6

Add eggs.
7

Beat well.
8

Stir in softened yeast, vanilla and spices.
9

Blend.
10

Add chopped fruits, peels and nuts alone with enough flour to make soft dough.
11

Turn dough out on a well-floured board.
12

Knead until smooth and elastic, 6-8 minutes.
13

Place dough in lightly greased bowl, turning once to grease the surface of the dough.
14

Cover and let rise in warm place 2 hours.
15

Punch down.
16

Divide dough in half.
17

Let rest 10 minutes.
18

Shape into 2 round balls.
19

Place on greased baking sheet.
20

Pat tops to flatten lightly.
21

Cover and let rise again for 1 1/2 to 2 hours in warm place.
22

Bake in 350F oven for 30 minutes.
23

Frost.
24

Decorate with whole red cherries and slivers of green candied cherries to form a ring.