-
1
Combine 1 tablespoon of the sugar, warm water and yeast.
-
2
Stir to dissolve yeast and let stand until bubbly, about 5 minutes.
-
3
Blend egg into yeast mixture.
-
4
Fit processor with steel blade.
-
5
Measure flour, butter, 2 tablespoons of the remaining sugar and salt into work bowl.
-
6
Process until mixed, about 15 seconds.
-
7
Turn on processor and slowly add yeast mixture through feed tube to flour mixture.
-
8
Process until blended, about 10 seconds.
-
9
Turn on processor and very slowly drizzle just enough milk into flour mixture so dough forms a ball that cleans the sides of the bowl.
-
10
Process until ball turns around bowl about 25 times.
-
11
Turn off processor and let dough stand 1 to 2 minutes.
-
12
Turn on processor and gradually drizzle in enough remaining milk to make dough soft, smooth and satiny but not sticky.
-
13
Process until dough turns around bowl about 15 times.
-
14
Turn dough onto lighyly greased surface.
-
15
Knead raisins, currants and candied fruit peel into dough.
-
16
Shape into smooth ball and place on greased cookie sheet.
-
17
Flatten ball into a circle about 6 inches in diameter.
-
18
Brush with oil and let stand in warm place until doubled, about 1 hour.
-
19
Heat oven to 350F (180C).
-
20
Bake until bread sounds hollow when tapped, 40 to 50 minutes.
-
21
Mix cold water with remaining 1 tablespoon of the sugar.
-
22
Remove bread immediately from cookie sheet and place on wire rack.
-
23
Brush with sugar-water mixture.
-
24
Cool.
