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Holiday Batter Bread

Festive fruit bread - especially attractive in "can pans"!

This recipe makes 1 large loaf or 4 small loaves
Bread Flour3 cups
Active Dry Yeast4+1/2 tsp
Sugar1/4 cup
Salt1 tsp
Milk3/4 cup
Water1/2 cup
Shortening2 TBSP
Candied fruits, chopped1/2 cup
Walnuts or Pecans, chopped1/2 cup
Powdered sugar, sifted1 cup
Butter or margarine, softened1 tsp
Hot water or milk1 to 2 TBSP

In large mixer bowl, combine 1+1/2 cups flour, yeast, sugar and salt; mix well.  In saucepan, heat milk, water and shortening until warm (120-130°F; shortening does not need to melt).  Add to flour mixture.  Blend at low speed until moistened; beat 3 minutes at medium speed.  By hand, gradually stir in candied fruits, nuts and remaining flour to make a stiff batter.  Cover; let rise in warm place until light and double, about 30 minutes.


Stir down batter.  Spoon into one greased 9x5- inch bread pan or four well-greased 20-ounce cans.  Cover; let rise in a warm place until double, a out 30 minutes.  Bake at 375°F for 30 to 35 minutes until golden brown.  Remove from pan or cans; cool.  Drizzle with Glaze and garnish with additional fruit and nuts, if desired.


*You can substitute Instant (fast-rising) Yeast in place of Active Dry Yeast in batter/no knead recipes. When using Instant Yeast, expect your batter/dough to rise about 50% faster. Adjust your rise times accordingly. Traditional methods: use equal amounts; Bread Machine: use 1/2 tsp Instant Yeast OR 3/4 tsp Active Dry Yeast per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information on baking.


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