Title: Fruit Bread
Categories: Bread
Yield: 1 Servings
| 1 | lb | Prunes |
| 1 | lb | Figs |
| 1 | lb | Dates |
| 1/4 | c | Raisins |
| 1/4 | c | Dried currants |
| 1 | tb | Chopped candied citron |
| 1 | tb | Chopped candied lemon peel |
| 1 | tb | Chopped candied orange peel |
| 1/4 | c | Chopped blanched almonds |
| 2 | | Yeast cakes |
| 4 1/2 | c | Sifted flour |
| 1/4 | ts | Cloves |
| 1/4 | ts | Cinnamon |
| 1/4 | ts | Salt |
Soak prunes and figs 1 hour in just enough water to cover. Add dates and
cook gently in the same water for 20 minutes. Remove fruit, chop and mix
with other fruits and nuts. Reduce liquid to 3/4 cup. Cool to lukewarm,
add yeast and stir until well blended. Add 2 cups flour, beating well. Let
rise until light and spongy. Add spices, salt, fruit mixture and remaining
flour to make a stiff dough. Knead until smooth. Let rise until doubled
in bulk. Shape into oval loaves, brush with slightly sweetened milk and
sprinkle with split almonds. Let rise again and bake in a 425 degree oven
for 45 minutes. Makes 3 loaves. If desired, when cool, spread with icing
and garnish with candied fruits and nut meats.