Candied Fruit Bread

Candied Fruit Bread

Makes 6 loaves

Ingredients:
Sponge:
3 cups lukewarm water
4 tablespoons sugar
3 packages yeast, dry or compressed
4 cups flour

Dough:
2 cups milk, scalded
4 tablespoons sugar
6 tablespoons shortening (1/3 cup)
2 tablespoons salt
1 teaspoon nutmeg
1 teaspoon cinnamon
1 cup sugar
1 cup walnuts, chopped
1 lb white raisins
1 lb currants
6 oz green candied pineapple
6 oz red candied pineapple
6 oz yellow candied pineapple
8 oz red candied cherries
8 oz green candied cherries
4 oz orange peel, lemon peel or citron
Additional flour (a 5 pound bag in total)

Directions:
Mix water, sugar and yeast and stir until dissolved. Add the flour and beat until smooth. Cover and let rise about 1 hour.
To the milk, add sugar, shortening, and salt. Cool to lukewarm. Add this liquid to the sponge after it has doubled in bulk. Stir well, then add the remaining ingredients.
Add flour until the dough is workable but sticky. Turn out on a well floured board and knead in flour. It will remain on the tacky side, which is best because the fruit needs the extra moisture. Knead about 15 minutes; you will have a dough about the size of a basketball.
Divide into two batches and place each in a well oiled bowl. Cover and let rise until doubled.
Punch down. Form three loaves from each batch, place in bread pans, and let rise until doubled.
Bake at 350 degrees for 45 minutes.
This bread is wonderful toasted and buttered, makes a good gift, and can be frozen.