This recipe has been in my family for 40+ years. Mom started making it for Christmas morning when she came across the recipe in the newspaper one year, then my dad took over and it became known as dad’s bread. You can ice it but I prefer it plain toasted with butter. We eat it Christmas morning but it is good anytime!
Heat together in sauce pan to melt (115 degrees):
- 1C milk
- 1/4C Crisco
- 1/4C sugar
- 1 t salt
Mix 1 package dry yeast with 1-1/2 Cup all purpose flour – bread flour does not work as well for some reason.
Add liquid and 1 egg.
Using the dough hook attachment, Beat on low for 30 sec, high for 3 min.
Stir in 2C flour until you have a moderately stiff dough.
Turn dough out onto a floured board and knead 3-5 minutes by hand
Cover and rise to double (+/- 75 min).
Punch down, rest 10 min,
Chop fruit and nuts:
- 3/4 Cup candies fruit
- 1/4 Cup pecans, chopped fine
- 2 teaspoons roasted Saigon cinnamon
- 1 tablespoon crystallized Ginger (chopped fine)
- 1/8 teaspoon allspice
Divide dough in half. Knead fruit into one half. Cover and rise 10 min.
Roll plain half into 7×15 rectange. Brush with milk. Roll fruited half into 6×14 rectangle, place atop dough. Roll jelly roll style from short side. Pl ace seam down in greased 3x5x9 pan.
Rise 45 minutes
Bake at 350 45-50 min.