Ingredients Jump to Instructions ↓

  1. 3/4 cup 177ml Milk - room temperature

  2. 1 Egg - beaten

  3. 2 tablespoons 30ml Butter

  4. 1/2 teaspoon 2 1/2ml Vanilla extract

  5. 1/2 teaspoon 2 1/2ml Grated lemon rind

  6. 2 1/4 cups 533ml Robin Hood Best For Bread Homestyle white flour

  7. 1/4 cup 49g / 1.7oz Granulated sugar

  8. 3/4 teaspoon 3.8ml Salt

  9. 1 1/2 teaspoons 7 1/2ml Robin Hood/SAF Perfect Rise Gourmet Yeast Fruit Mixture

  10. 1/3 cup 36g / 1 1/3oz Chopped mixed candied fruit

  11. 1/3 cup 53g / 1.9oz Light raisins Extra flour for kneading Icing

  12. 1 cup 198g / 7oz Icing sugar - sifted

  13. 1 tablespoon 15ml Water

  14. 1 teaspoon 5ml Vegetable oil

  15. 1/2 teaspoon 2 1/2ml Almond extract

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Dough: Add ingredients for dough to machine according to manufacturer's directions. Select dough cycle. At end of dough cycle remove dough to lightly floured board; cover and let rest for 5 minutes. Knead candied fruit and raisins into dough, adding extra flour if dough becomes sticky. Divide dough into 3 sections. Roll each section into 16-inch long ropes. Braid the 3 ropes together. Place on baking sheet. Leave straight or shape as desired, i.e.: wreath, candy cane etc. Cover with tea towel. Let rise in warm place (75 to 85 degrees) until doubled (30 to 40 minutes). BAKE at 375 degrees on middle oven rack for 20 to 25 minutes, or until golden. Remove from baking sheet immediately; cool on wire rack. Icing: Combine all ingredients in a small bowl. If mixture is too dry, add extra water a few drops at a time. If mixture is too wet, add extra icing sugar until desired consistency. Drizzle over cooled bread. This recipe yields 1 loaf.


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