MIXED FRUIT BREAD
Source: Joe Comiskey, 10-23-1999
Makes 1 (1 1/2 pound) loaf

1 1/3 cups water
2 tablespoons butter
3 1/2 cups bread flour
3 tablespoons sugar
2 tablespoons dry milk
2 teaspoons salt
2 packages active dry yeast
(or 2 1/2 tspns bread machine yeast)
1 1/4 cups mixed dried fruit
1/2 cup chopped nuts

Place the ingredients in the bread pan in the order recommended by your machine's manufacturer. Process on the appropriate cycle.

Add fruit and nuts 15 minutes after starting.

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FESTIVE BRAIDED FRUIT BREAD
Source: Robin Hood Multifoods Inc.
Makes 1 loaf

DOUGH:
3/4 cup milk room temperature
1 egg beaten
2 tablespoon butter
1/2 teaspoon vanilla extract
1/2 teaspoon grated lemon rind
2 1/4 cups Robin Hood Best For Bread homestyle white flour
1/4 cup granulated sugar
3/4 teaspoon salt
1 1/2 teaspoon Robin Hood/SAF Perfect Rise Gourmet Yeast
FRUIT MIXTURE:
1/3 cup chopped mixed candied fruit
1/3 cup light raisins
Extra flour for kneading
ICING (optional):
1 cup icing sugar -- sifted
1 tablespoon water
1 teaspoon vegetable oil
1/2 teaspoon almond extract

DOUGH:
Add ingredients for dough to machine according to manufacturers directions. Select dough cycle. At end of dough cycle remove dough to lightly floured board; cover and let rest for 5 minutes.

Knead candied fruit and raisins into dough, adding extra flour if dough becomes sticky.

TO SHAPE AND BAKE:
Divide dough into 3 sections. Roll each section into 16-inch long ropes. Braid the 3 ropes together. Place on baking sheet.

Leave straight or shape as desired, i.e.: wreath, candy cane etc. Cover with tea towel. Let rise in warm place (75 to 85 degrees) until doubled (30 to 40 minutes).

Bake at 375 degrees on middle oven rack for 20 to 25 minutes, or until golden. Remove from baking sheet immediately; cool on wire rack.

ICING:
Combine all ingredients in a small bowl. If mixture is too dry, add extra water a few drops at a time. If mixture is too wet, add extra icing sugar until desired consistency. Drizzle over cooled bread.