Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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