Ingredients:
4 1/2 to 5 c. all-purpose flour
1 pkg.
active dry yeast
1 1/4
c. milk
1/2 c.
butter or margarine
3/4 c.
sugar
1 tsp.
salt
1 egg,
beaten
3/4 c.
raisins
1/2 c.
currants
1/3 c.
finely chopped candied citron
1/2 c.
finely chopped blanched almonds
GLAZE:
1 c.
powdered sugar
1/4
tsp. vanilla
1 to 2
tbsp. milk
Directions:
In large mixer bowl combine 2 cups of the flour and the yeast. In saucepan heat the 1 1/4 cups milk, butter or margarine, sugar and salt just until warm (115 to 120 degrees) and butter is almost melted. Stir into flour with the egg. Beat at low speed for 1/2 minute, scraping sides of bowl. Beat 3 minutes at high speed. Add raisins, currants, and citron; mix well. By hand stir in enough of the remaining flour to make a moderately soft dough. Turn out onto a lightly floured surface; knead 5 to 8 minutes until smooth and elastic. Place dough in a lightly greased bowl; turn once to grease surface. Cover; let rise in a warm place about 1 1/2 hours or until double. Punch down dough; turn out onto a lightly floured surface. Divide into 4 portions. Shape into 6-inch loaves. Place on greased baking sheet 3 inches apart. Cover; let rise again about 1 hour. Bake in 375 degree oven for 20 to 30 minutes or until loaves sound hollow when lightly tapped. Cool; drizzle with Glaze. Sprinkle almonds on top. Makes 4 loaves. Glaze: Stir together 1 cup sifted powdered sugar, 1/4 teaspoon vanilla and 1 to 2 tablespoons milk to make of drizzling consistency.
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