MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Triipti's Fruit Bread
Categories: Breads
Yield: 4 Loaves

MMMMM---------------------------DOUGH--------------------------------
2 tb Thick; dark molasses
2 oz Fresh yeast; crumbled -OR-
1 oz Dry yeast
1 c Water; lukewarm
10 1/2 c Whole wheat flour
1/4 c Butter -OR-
2/3 c Oil
1 tb Salt

MMMMM--------------------------MIX-INS-------------------------------
3 tb Mixed peel; cut -OR-
3 tb Candied peel
3 tb Currants
6 Dried apricots;
- stewed until soft
3 tb Walnuts
5 tb Honey
1 1/2 ts Mixed spice (cinnamon,
- cloves, allspice, and
- nutmeg)

Before you begin, warm the kitchen. Place the yeast & water mixture
in a warm place where it can liven up and leave it 15 minutes until
it is frothy.

Warm a large mixing bowl and the flour by putting them in the oven
for just 1 minute. When the yeast is frothy, it is read. Rub the
butter and salt into the flour for a few minutes. Make a well in the
center of the flour and pour in the yeast mixture. Mix it in and
continue adding warm water a little at a time until the dough is
moist, but not wet. When it is holding together, transfer it to a
floured board and begin to knead it vigorously. Go on, punch it!
Twist it around, fold it over, and punch it in all directions until
it is smooth, spongy, and elastic--like a cushion. After a while, it
will stop sticking to your hands; it helps to dip them in warm water
from time to time. The dough, when ready, should not squelch; if it
does it's too wet, so add some extra flour by kneading the bread into
flour sprinkled on the board. If it becomes very stiff and dry you
can add a little more water. The longer you knead it, the nicer it
will be: about 15 minutes is sufficient. A food processor with a
dough hook will perform the strenuous task. Now knead the mix-in
ingredients into the dough.

Now divide the dough into 3 large or 4 smaller lumps and make them
into loaf shapes. Put them into warmed, oiled bread pans and leave
them in a gently warm place, undisturbed by movement or fluctuations
in temperature, to rise.

Meanwhile, preheat the oven to 425?F. Check them after 20 minutes.
They should rise until nearly twice the original size, and the time
it will take seems to vary. When they've risen enough, transfer them
to the oven. After 10 minutes, turn it down to 375?F, and bake for
another 25 to 30 minutes.

As soon as the bread looks done, turn it out onto a wire rack. To
make sure the center is cooked, you can tap the base of the loaf and
listen to the sound it makes. If it sounds hollow, the bread is done,
but if it sounds solid (dull thud), the bread will need a bit longer
in the oven.

While still warm, brush the crust with a coating of warmed honey.
It's best to leave it an hour or two to cool before cutting. Freezes
well.

Recipe by Vegetarian Food For All by Annabel Perkins

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