Breads Yeast: Honey Fruit by Recipe Cottage

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	Honey Fruit

		Honey Fruit Bread 2 cups milk 1/2 cup butter, softened 1/4 cup sugar 1/4 cup honey 2 teaspoons salt 2 eggs 1 yeast cake 7 1/2 to 8 cups flour 1 cup raisins 1 cup candied fruit (red and green cherries and citron) 1/2 cup walnuts Combine all ingredients up through 7 1/2 cups flour. Knead 8-10 minutes, adding additional flour only as necessary, until the dough is smooth and elastic. Place in an oiled bowl and cover with a towel or plastic wrap, let rest 20 minutes. Dump the dough onto your lightly floured work surface, and stretch it out into a big rectangle. Sprinkle the fruit and nuts onto the dough. Fold both ends in to the middle, then fold top and bottom into the middle. Knead until the fruit and nuts are distributed through the dough. If any pieces pop out, just knead them back in. Place the dough in an oiled bowl, cover with a towel, and let rise 60 minutes, or until doubled. Punch down dough, divide in half, and form into two loaves. Place in greased loaf pans, cover, and let rise 50-60 minutes until doubled. Bake at 350, probably 45 minutes - 1 hour. Alternately, if you don't want the fruit distributed through the bread, but rather want a swirl of fruit, let the initial rest/rise be for 60 minutes or until doubled. Dump out the dough onto the work surface and stretch/roll it into a rectangle. Sprinkle the fruit/nuts over the dough, and roll up jelly roll style. Cut roll in half and place each half into a loaf pan. Rise 50-60 minutes, and bake as above.