Name: Lemon Raisin Bread
Ingredients: 1/4 To 1/2 cup warm water; 4 tb Sugar; 1 pk Active dry yeast; 1 Egg, beaten; 1/4 c Blanched whole almonds; 1/4 c Mixed candied fruit; 1/4 c Dark raisins or currants; 2 Pieces pared lemon rind, about 1 1/2 x 1/4-inches; 2 1/4 c All-purpose flour; 2 tb Butter or margarine, room temperature; 1/2 ts Salt; 1 c Powdered sugar; 1/4 ts Vanilla; 2 To 3 Tbsp milk

CATEGORY	CUISINE	TAG	YIELD
Eggs, Fruits, Dairy		Breads	1	Servings

INGREDIENTS

1/4		To 1/2 cup warm water
4	tb	Sugar
1	pk	Active dry yeast
1		Egg, beaten
1/4	c	Blanched whole almonds
1/4	c	Mixed candied fruit
1/4	c	Dark raisins or currants
2		Pieces pared lemon rind, about 1 1/2 x 1/4-inches
2 1/4	c	All-purpose flour
2	tb	Butter or margarine, room temperature
1/2	ts	Salt
1	c	Powdered sugar
1/4	ts	Vanilla
2		To 3 Tbsp milk

INSTRUCTIONS

Makes 1 loaf
Combine 1/4 cup of the water, 1 tablespoon of the granulated sugar and
yeast.  Stir to dissolve yeast and let stand unitl bubbly, about 5 minutes.
Stir in egg.
Fit processor with steel blade.  Measure almonds, candied fruit and raisins
into work bowl.  Process on/off 3 or 4 times until mixture is coarsely
chopped. Remove from work bowl and reserve.
Place remaining granulated sugar and lemon rind in work bowl. Process until
rind is minced, 1 to 2 minutes.
Add flour, butter and salt to sugar mixture.  Process until mixed, about 5
minutes.
Turn on processor and gradually drizzle yeast mixture through feed tube
into flour mixture.  Drizzle just enough of the remaining water into flour
mixture so dough forms a ball that cleans the sides of the bowl. Process
until dough turns around the bowl about 25 times. Turn off processor and
let dough stand 1 to 2 minutes.
Turn on processor and very slowly drizzle in enough remaining water to make
dough soft, smooth and satiny but not sticky. Process until dough turns
around bowl about 15 times.
Sprinkle nut-fruit mixture evenly over dough.  Process on/off just until
mixed.
Turn dough onto large greased cookie sheet.  Shape into a ball. Cover with
inverted bowl or plastic wrap and let stand 20 - 30 minutes. Roll out to an
8-inch circle. Cover loosely with plastic wrap and let stand in warm place
until doubled, about 45 minutes.
Heat oven to 375 F.  Uncover loaf and bake until evenly brown, 25 - 30
minutes.
Remove bread from cookie sheet and place on wire rack. Blend powdered
sugar, vanilla and enough milk to make a smooth mixture thick enough to
spread.  Spread over bread.
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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