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Holiday Snitz Bread

3 cups lukewarm water
4 Tbsp. sugar
3 pkg. yeast, dry or compressed
4 cups flour

2 cups milk, scalded
4 Tbsp. sugar
6 Tbsp. shortening (1/3 cup)
2 Tbsp. salt

1 tsp. nutmeg
1 tsp. cinnamon
1 cup sugar
1 cup walnuts, chopped
1 lb white raisins
1 lb. currants

6 oz green candied pineapple
8 oz red candied cherries
6 oz red candied pineapple
8 oz green candied cherries
6 oz yellow candied pineapple
4 oz orange peel, lemon or citron

Mix water, sugar and yeast and stir until dissolved. Then add the
flour and beat until smooth. Cover and let rise about 1 hour.

To milk, add sugar, shortening, and 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.


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