INGREDIENTS

INSTRUCTIONS

Sponge: Measure into a bowl. Mix water, sugar and yeast and stir until
dissolved. Then add the flour and beat until smooth. Cover and let
rise about 1 hour.  Meanwhile, scald 2 cups milk. Add sugar, shortening
and salt. 4 Tbsp.  sugar 6 Tbsp. shortening (1/3 cup) 2 Tbsp. salt Cool
to lukewarm. Add  this liquid to the sponge mixture after it has
doubled in bulk. Stir  well to mix, then add remaining ingredients.
Flour should be added until it is workable but sticky. (you will need
a 5 pound bag of flour to make this bread.) Turn out on a well  floured
board and knead flour into the dough; It will remain on the  tacky
side, but this is best because the fruit will need the extra  moisture.
Knead about 15 miinutes. When the proper amount of flour  has been
kneaded in, you will have a dough about the size of a  basketball.
Divide this into two batches and place each in a well  oiled bowl,
cover and let rise until double in bulk. Punch down dough  ~ form three
loaves from each batch and place in bread pan and let  rise til double
in bulk. Each bowlful will make three average loaves.  Bake at 350
degrees for 45 minutes. This bread is wonderful toasted  and buttered -
enjoy with a friend and a cup of coffee. Give a loaf  as a gift to a
friend. Can be frozen. Posted to Recipe Archive - 23  Mar 97 by ted by:
ajewell@sound.net on Mar 23, 9

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