| 1 | * candied citron or citrus peel, diced ** confectioners" glaze or powdered sugar ~ in a medium bowl combine raisins, cherries, currants, citron or citrus peel, and rum. |
| 2 | Set aside. |
| 3 | In a large mixer bowl combine 1-?cups of the flour and yeast. |
| 4 | Heat milk, butter, sugar and salt over low heat, stirring constantly until warm (120f to 130°F). |
| 5 | Add to dry ingredients along with eggs and fruit peels. |
| 6 | Beat at low speed of electric mixer for ?minute, scraping sides of bowl. |
| 7 | Beat 3 minutes at high speed. |
| 8 | Stir in fruit-rum mixture, almonds and enough of the remaining flour to make a soft dough. |
| 9 | Turn out onto a lightly floured surface and knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (5 to 6 minutes). |
| 10 | Shape into a ball. |
| 11 | Place in a greased bowl, turning once. |
| 12 | Cover. |
| 13 | Let rise until double (1 hour). |
| 14 | Punch dough down. |
| 15 | Divide in half. |
| 16 | Cover and let rest 10 minutes. |
| 17 | on a lightly floured surface roll each half to a 10x8-inch oval. |
| 18 | Fold lengthwise in half so the top half overlaps to within ?inch of the bottom half. |
| 19 | Press folded edge firmly. |
| 20 | Place about 4-inches apart on greased baking sheet. |
| 21 | Cover and let rise until double (45 minutes). |
| 22 | Bake in a 375f oven for 15 to 20 minutes or until golden brown. |
| 23 | Cool. |
| 24 | serve sprinkled with powdered sugar or spread with confectioners" glaze and decorate with candied cherries. |
| 25 | Makes 2 loaves. |
| 26 | confectioners" glaze |
| 27 | mix 1 cup sifted powdered sugar and 1 tablespoon milk. |
| 28 | Add more milk, ?teaspoon at a time, until spreading consistency. |
| 29 | tops grocery store ad flyer. |
| 30 | November 12, 1991 "holiday specialties from around the world" |
