Ingredients Jump to Instructions ↓

  1. 3/4 cup Milk

  2. cup Sugar, granulated

  3. 1 1/2 teaspoon Salt

  4. cup Butter/margarine

  5. 3 Pkg or cakes of yeast*

  6. cup Water; very warm

  7. 2 Eggs; beaten

  8. 5 cups Flour; sifted

  9. 1 Lemon rind; grated

  10. 1 1/4 cup Golden seedless raisins

  11. cup Mixed candied fruits;chopped

Instructions Jump to Ingredients ↑

  1. * Dry or compressed Scald the milk. Stir in the sugar, salt and margarine or butter. Cool to lukewarm. Sprinkle or crumble the yeast into the very warm water in a large bowl. Stir until dissolved. Add the lukearm milk mixture, beaten eggs and 3 cups flour. Beat on the medium speed of the mixer for 2 minutes (or 300 vigouous strokes by hand). Stir in the lemon ridn and enough remaining flour to make a soft dough. Turn the dough out onto a lightly floured board. Knead until smooth and elastic. Place in a greased bowl; brush the top with soft shortening. Cover. Let rise in a warm place, free from draft, for about 40 minutes. PUnch down and turn out onto a lightly floured board. Knead in the raisins and mixed candied fruit. Divide in half.

  2. Shape into loaves. Place in 2 greased loaf pans, 9 by 5 by 3 inches.

  3. Cover. Let rise in a warm place, free from draft, until doubled in bulk, about 50 minutes. Bake in a moderate oven (375^) for 30 to 35 minutes. YIELD: 2 loaves. Source: Pepperidge Farm Cookbook From the cookbook files of: Deidre-Anne Penrod, FGGT98B on *P, J.PENROD3 on GEnie


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