Serves: 5
Total Calories: 415
In a small saucepan, heat milk and 1/4 cup butter until warm (120° to 130°).
In a large mixer bowl, stir 1 cup flour, sugar, yeast, and salt. At low speed, slowly beat in warm liquid. At medium speed, beat for 2 minutes. Add 1 cup flour and egg beat for 2 minutes. By hand, stir in additional flour to make a soft dough.
On a floured surface, knead dough until smooth and elastic, about 5 minutes. Place in a greased bowl turn to coat surface. Cover let rise in a warm place, free from drafts, until doubled, about 1 1/2 hours. Roll into a 14 x 9-inch rectangle. Brush with melted butter. Top with filling. Starting at narrow end, roll tightly like a jelly roll. Pinch seam, tuck under ends and place, seam-side down, in a greased 9 x 5 x 3-inch loaf pan. Cover and let rise until doubled, about 1 hour.
Bake in a preheated 350° oven for 35 minutes until loaf sounds hollow when tapped. Remove loaf from pan and cool on a wire rack. If desired, pour glaze over top of loaf and sprinkle with colored sugar.
Candied Fruit Filling: Stir together 1/2 cup candied fruit and peel mix, 2 tablespoons sugar, 1 tablespoon shredded orange rind, and 1 teaspoon ground mace or cinnamon.
Note: To make two smaller loaves, divide dough and filling in half. Roll dough into two 10 x 7-inch rectangles. Proceed as above using two 7 1/2 x 3 3/4 x 2 1/4 -inch loaf pans. Bake 30 to 35 minutes.
High Altitude Adjustments: At 6,000 feet, no adjustments needed however, rising times may vary.
This Candied Fruit Bread recipe is from the Fresh-From-The-Oven Breads Cookbook. Download this Cookbook today.
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