Christmas Bread

• 1 pkg. active Bakers yeast (14 oz.)
• 3/4 c. warm water
• 3/4 c. evaporated milk
• 1/3 c. sugar
• 1/3 c. shortening
• 1/2 tsp. salt
• 2 large eggs
• 4 c. flour (extra flour may be needed)
• 1 c. chopped mixed candied fruit
• 1 c. confectioners sugar
• 1 tsp. vanilla

1. Dissolve yeast in water.
2. Add evaporated milk, sugar, shortening, salt and 2 cups flour.
3. Beat until smooth.
4. Stir in fruit and enough remaining flour to form a soft dough.
5. Do not knead.
6. Place in greased bowl, turning once to grease top.
7. Cover and let rise in a warm place until doubled in size, about 1 1/4 hours.
8. Punch down.
9. Turn onto a floured surface; knead 3 to 4 minutes.
10. Pat evenly into a greased 10-inch tube pan.
11. Cover and let rise in a warm place until nearly double in size, about 45 minutes.
12. Bake at 375u0b0 for 30 to 35 minutes or until golden brown. Remove from pan to cool on a wire rack.
13. Combine confectioners sugar,
14. milk and vanilla; drizzle over bread.
15. Garnish with candied fruit, if desired.
16. Servings: 1.

active bakers yeast, warm water, milk, sugar, shortening, salt, eggs, flour, mixed candied fruit, confectioners sugar, vanilla

Taken from www.cookbooks.com/Recipe-Details.aspx?id=87641 (may not work)