Sugarplum Bread

• 1 teaspoon white sugar
• 1 cup warm water (110 degrees F/45 degrees C)
• 2 (.25 ounce) packages active dry yeast
• 1/2 cup white sugar
• 1/2 cup butter, melted
• 2 teaspoons salt
• 1 teaspoon lemon zest
• 6 cups all-purpose flour
• 4 eggs
• 1/2 cup candied mixed fruit
• 1 cup raisins
• 3/4 cup pine nuts
• 1 cup confectioners' sugar
• 1 1/2 tablespoons water
• 1/2 teaspoon vanilla extract (optional)
• 1 cup cherries

1. Dissolve 1 teaspoon sugar in 1 cup warm water in large mixer bowl. Sprinkle in yeast. Let stand 10 minutes, then stir well.
2. Add 1/2 cup sugar, melted butter or margarine, salt, lemon rind, and 2 cups flour. Beat for 2 minutes at medium speed with electric mixer. Add 2 cups more flour and eggs; beat 3 minutes. Stir in almost all remaining flour, using enough flour to make a soft dough.
3. Knead dough on floured board until smooth and elastic, about 8 minutes. Place in lightly greased bowl. Cover with greased waxed paper and a tea towel. Let rise in warm place 75 - 85 degrees F (25 - 30 degrees C)until doubled in volume, about 2 hours.
4. Punch down dough. Turn out onto a lightly floured board, and knead in raisins, candied fruit, and nuts. Shape into two round loaves. Place each in a well greased, 9 inch, round cake pan. Cover with tea towel. Let rise in warm place until doubled, 1 - 1 1/2 hours.
5. Bake at 350 degrees F ( 175 degrees C) for 45 to 55 minutes. Remove from pans immediately. Cool on wire racks.
6. Mix together confectioners sugar, 1 1/2 tablespoons water, and 1/2 teaspoon vanilla. Spoon onto loaves. Decorate with cherries or almonds. Alternatively, dust loaves with confectioners sugar.

white sugar, warm water, active dry yeast, white sugar, butter, salt, lemon zest, allpurpose, eggs, candied mixed fruit, raisins, pine nuts, sugar, water, vanilla, cherries

Taken from www.allrecipes.com/recipe/9307/sugarplum-bread/ (may not work)