Christmas Bread

• 1 package (1/4 oz) active dry yeast
• 3/4 cup warm water (110 F to 115 F) (Well that’s pretty specific…)
• 3/4 cup evaporated milk
• 1/3 cup sugar
• 1/3 cup vegetable shortening
• 1/2 teaspoon salt
• 2 eggs
• 2 cups and 2 to 2-1/2 cups all-purpose flour, divided
• 1 cup chopped mixed candied fruit (Oh, I get it… This is fruitcake… Why aren’t we calling it that?)
• 1 cup confectioners sugar
• 1 to 2 tablespoons milk
• 1/4 teaspoon vanilla extract
• Optional: Additional candied fruit

Directions:

1. In a mixing bowl, dissolve yeast in water.
2. Add evaporated milk, sugar, shortening, salt, eggs, and 2 cups flour; beat until smooth.
3. Stir in fruit and enough remaining flour to form a soft dough (do not knead).
4. Place in a greased bowl. Cover and let rise in a warm place until doubled, about 75 minutes.
5. Punch dough down. Turn onto a floured surface; knead 3 to 4 minutes.
6. Pat evenly into a greased 10-inch tube pan. Cover and let rise in a warm place until nearly doubled, about 45 minutes. At about 30 minutes, preheat oven to 375 F.
7. Bake for 30 to 35 minutes or until golden brown. Remove from pan to cool on a wire rack.
8. Combine confectioners’ sugar, milk, and vanilla; drizzle over bread.
9. Optional: Garnish with candied fruit.