Christmas Bread

1 c Nonfat milk
1/2 c Sugar
2 pk Yeast
1/2 c Warm water (105 115’F.)
1/2 c Nonfat egg substitute
1 ts Vanilla
1 1/2 ts Salt
6 c Flour
1 Grated lemon zest
1 c Mixed candied fruit
1 c Golden raisins
1 tb Butter, melted
Powdered sugar
Red candied pineapple

Heat milk and sugar in saucepan to scalding, then cool to lukewarm.
Combine yeast and warm water in mixing bowl, stirring until yeast is
dissolved. Add cooled milk mixture to yeast mixture in mixing bowl.
Stir in egg substitute, vanilla and salt. Beat in 3 cups of flour and
lemon zest. Beat in remaining flour to make soft dough.

Knead in mixed candied fruit and raisins. Knead about 10 minutes,
until smooth and elastic.

Put dough in greased bowl and let rise in warm place until doubled in
bulk, about 1 hour. Punch down. Divide dough in half. Roll first half
of dough on lightly floured surface into oval about 1/4″ thick. Fold
in half lengthwise. Place on greased baking sheet. Brush with half of
melted butter. Repeat with second half of dough.

Cover loaves and let rise until doubled, about 45 minutes. Bake at
375’F. 25 30 minutes, until golden brown. Let cool to warm. Sprinkle
with powdered sugar and decorate with candied pineapple or cherries.
Makes 2 loaves, or 16 servings.

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