Barmbrack

Yield: 2 Servings

3/4 c Milk      1/2 c Sugar granulated
1 1/2 ts Salt      1/4 c Butter/margarine
3 Pkg or cakes of yeast*      1/2 c Water; very warm
2 Eggs; beaten      5 c Flour; sifted
1 Lemon rind; grated      1 1/4 c Golden seedless raisins
1/3 c Mixed candied fruits;chopped

* Dry or compressed Scald the milk. Stir in the sugar salt and margarine or butter. Cool to lukewarm. Sprinkle or crumble the yeast into the very warm water in a large bowl. Stir until dissolved. Add the lukearm milk mixture beaten eggs and 3 cups flour. Beat on the medium speed of the mixer for 2 minutes (or 300 vigouous strokes by hand). Stir in the lemon ridn and enough remaining flour to make a soft dough. Turn the dough out onto a lightly floured board. Knead until smooth and elastic. Place in a greased bowl; brush the top with soft shortening. Cover. Let rise in a warm place free from draft for about 40 minutes. PUnch down and turn out onto a lightly floured board. Knead in the raisins and mixed candied fruit. Divide in half. Shape into loaves. Place in 2 greased loaf pans 9 by 5 by 3 inches. Cover. Let rise in a warm place free from draft until doubled in bulk about 50 minutes. Bake in a moderate oven (375^) for 30 to 35 minutes. YIELD: 2 loaves. Source: Pepperidge Farm Cookbook From the cookbook files of: Deidre-Anne Penrod FGGT98B on *P J.PENROD3 on GEnie