Sugarplum Bread Recipe

Sugarplum Bread Recipe

  • 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.
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