INGREDIENTS

INSTRUCTIONS

Makes 1 loaf  Combine 1 tablespoon of the sugar, warm water and yeast.
Stir to  dissolve yeast and let stand until bubbly, about 5 minutes.
Blend egg  into yeast mixture.  Fit processor with steel blade.
Measure flour, butter, 2 tablespoons  of the remaining sugar and salt
into work bowl. Process until mixed,  about  Turn on processor and
slowly add yeast mixture through feed tube to  flour mixture.  Process
until blended, about 10 seconds.  Turn on processor and very slowly
drizzle just enough milk into flour  mixture so dough forms a ball that
cleans the sides of the bowl.  Process until ball turns around bowl
about 25 times. Turn off  processor and let dough stand 1 to 2 minutes.
Turn on processor and gradually drizzle in enough remaining milk to
make dough soft, smooth and satiny but not sticky. Process until  dough
turns around bowl about 15 times.  Turn dough onto lighyly greased
surface.  Knead raisins, currants and  candied fruit peel into dough.
Shape into smooth ball and place on  greased cookie sheet. Flatten ball
into a circle about 6 inches in  diameter. Brush with oil and let stand
in warm place until doubled,  about 1 hour.  Heat oven to 350 F.  Bake
until bread sounds hollow when tapped, 40 -  50 minutes.  Mix cold
water with remaining 1 tablespoon of the sugar.  Remove bread
immediately from cookie sheet and place on wire rack.  Brush with
sugar-water mixture.  Cool.  Food Processor Bread Book From the
collection of Jim Vorheis  From Gemini's MASSIVE MealMaster collection
at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2368
Calories From Fat: 400
Total Fat: 45.4g
Cholesterol: 190.6mg
Sodium: 1455.8mg
Potassium: 2792.8mg
Carbohydrates: 468.5g
Fiber: 22.5g
Sugar: 236.1g
Protein: 43.7g