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Italian Christmas Bread

2 packages yeast
1/2 cup warm water
1/4 cup sugar
3/4 tsp salt
1/3 cup butter, melted
1/4 cup water
1/3 cup non-fat milk solids
3 and 3/4 cup sifted all purpose flour
2 eggs
3/4 tsp vanilla
1/4 cup white raisins
1/4 cup almonds, chopped
2 Tbsp candied pineapple
1/4 cup candies lemon peel

Soften yeast in lukewarm water. Combine sugar, salt, butter, and
remaining water. Combine non-fat milk solids and 1 cup flour. Remove
a Tbsp of white from the eggs and reserve for glaze. Add remainder
of eggs, vanilla, and softened yeast. Beat till smooth. Add 1 cup
flour with fruits and nuts. Blend and add remaining flour to form
a soft dough. Turn out on a lightly floured pastry cloth and knead
until smooth. Place in a greased bowl, turning once to bring the
greased side up. Cover and let rise in a warm place until double
in bulk (1 hour and 20 minutes). Turn out on a pastry cloth and
knead. Shape into a round loaf and place in a greased 8 or 9 inch
round cake pan. Brush with egg white, cover, and let rise until
double in bulk (40 minutes).

Brush again with egg white and bake at 325F for 55-60 minutes.
Cover with foil after 15 minutes of baking to prevent overbrowning.


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