Holiday Fruit Bread

Ingredients

1 1/2 cups Roberts Milk
1/4 cup Roberts Butter
1/4 cup sugar
1 1/2 teaspoons salt
2 packages active dry yeast
1/2 cup warm water
2 cups sifted whole wheat flour
1 Roberts Egg, beaten
1 cup diced candied lemon peel
2 1/2-3 cups sifted white flour

Preparation

Scald milk; mix in butter, sugar and salt; cool to lukewarm. Soften yeast in warm water; stir into milk mixture. Blend in whole wheat flour, beaten egg and candied lemon peel. Add white flour to make a slightly stiff dough; knead until smooth and elastic, about 5 minutes. Cover and allow to rise in a warm place until double in bulk, about 40 minutes. Punch down dough; shape into 2 long narrow loaves. Place on a buttered baking sheet; cover and allow to rise in a warm place until double in bulk, about 30 to 35 minutes. Bake at 350° for 30 to 35 minutes, or until nicely browned. If desired, brush loaves with Lemon Glaze (page 341). Cool before slicing.

Yield: 2 loaves