-
1
Prepare Fruit: Combine the mixed fruit, raisins, and rum.
-
2
Cover and set aside.
-
3
Shake or stir the mixture every so often to coat the fruit with the rum.
-
4
Prepare Sponge: In a large bowl, sprinkle the yeast in the water to soften.
-
5
Heat the milk to 110 degrees F and add it to the yeast along with the honey and 1 cup flour.
-
6
Cover the sponge with plastic wrap and let rise until light and full of bubbles, about 30 minutes.
-
7
By Hand: Add the fruit mixture, honey, egg, butter, zest, salt, mace, almonds, and 2 cups of the flour to the sponge.
-
8
Beat vigorously for 2 minutes.
-
9
Gradually add the remaining flour 1/4 cup at a time until the dough begins to pull away from the side of the bowl.
-
10
Turn the dough out onto a floured work surface.
-
11
Knead, adding flour a little at a time, until the dough is smooth and elastic.
-
12
By Mixer: In the mixer bowl, add the fruit mixture, honey, egg, butter, zest, salt, mace, almonds, and 2 cups of the flour to the sponge.
-
13
Using the paddle, beat the mixture on medium low speed for 2 minutes.
-
14
Gradually add the remaining flour 1/4 cup at a time until the dough begins to pull away from the side of the bowl.
-
15
Change to the dough hook.
-
16
Continue to add flour 1 tablespoon at a time until the dough just begins to clean the bowl.
-
17
Knead 4 to 5 minutes on medium-low.
-
18
First rise: Put the dough in an oiled bowl and turn to coat the entire ball of dough with oil.
-
19
Cover with a tightly woven towel and let rise until doubled, about 1 hour.
-
20
Shape and Fill: Turn the dough out onto a lightly oiled work surface.
-
21
For 1 large loaf, roll the dough into a 9 by 13-inch oval.
-
22
For 2 loaves, divided the dough in half and roll each half into a 7 by 9-inch oval.
-
23
Brush the melted butter over the top of the oval(s).
-
24
Combine the cinnamon and granulated sugar and sprinkle over one lengthwise half of the oval(s).
-
25
Fold the dough in half lengthwise and carefully lift the bread(s) onto a parchment-lined or well-greased baking sheet.
-
26
Press lightly on the folded side to help the loaf keep its shape during rising and baking.
-
27
Second rise: Cover with a tightly woven towel and let rise for 45 minutes.
-
28
Preheat oven: About 10 minutes before baking, preheat oven to 375 degrees F.
-
29
Bake and cool: Bake for 25 minutes until the internal temperature of the bread reaches 190 degrees F. Immediately remove from the baking sheet and place on a rack to cool.
-
30
To serve: Sprinkle heavily with confectioners' sugar just before serving.
-
31
Variation: Between 2 pieces of waxed paper or plastic wrap, roll 3 ounces almond paste or marzipan into the lengthwise shape of half the oval.
-
32
Omit the butter and cinnamon-sugar filling.
-
33
Place the marzipan on half of the oval and fold the dough in half.
-
34
Let rise and bake as directed.
-
35
Notes: One cup coarsely chopped mixed dried fruits may be substituted for the candied fruit.
-
36
Cover the dried fruit with boiling water and let sit at room temperature for 8 to 12 hours.
-
37
Drain and use as you would candied fruit.
-
38
You can also make your own candied fruit and peel.
-
39
This bread freezes nicely for up to 6 months.
-
40
If freezing it, do not sprinkle with confectioners' sugar.
-
41
To serve, first thaw the bread, then bake on a baking sheet in a preheated 375 degree F oven for 7 to 10 minutes.
-
42
Just before serving, sprinkle with confectioners' sugar.
