MARILYN'S MOTHER'S CHRISTMAS FRUIT BREAD

CHRISTMAS FRUIT BREAD

2 cups milk scalded
1 Tablespoon sugar
2 Teaspoons salt
1 cake fresh or 1 package granular yeast
1/4 cup lukewarm water
3 cups enriched flour
1/2 cup shortening
3/4 cup sugar
2 teaspoons grated lemon peel
1 teaspoon vanilla
1/4 teaspoon nutmeg
2 beaten eggs
1 cup chopped candied fruit peel
3/4 cup chopped blanched almonds
2 cups seedless raisins

Combine milk, 1 Tablespoon sugar and salt; cook to lukewarm - add yeast - soften in lukewarm water.  Add 3 cups flour; beat thoroughly.  Let rise until light and bubbly.  Thoroughly cream shortening and sugar.  Add lemon peel, vanilla, nutmeg and eggs.  Stir into sponge mixture.  Add remaining ingredients; mix to make smooth, soft dough.  Let rest 10 minutes. Knead on lightly flour surface until smooth and elastic.  Place in greased bowl: cover with damp cloth and let rise until double.  Punch down.  Shape into two loaves.  Bake on greased cookie sheet at 350 degrees for 1 hour.

My Mother passed away many years ago, but according to her,  this recipe came from my great-grandmother, to my grandmother who brought it to this country from Ireland, to my Mother and now to my sister-in-laws and me.  I thank Jean for figuring out the temperature to bake these at and how long.  My Mother didn't put that on the recipe she gave me.  My Mother made these only at Christmas Time.  Hope you enjoy them.

Marilyn