Fruit Bread
Ingredients
- 2 cupfuls sweet milk
- 2 cakes yeast
- 1 teaspoonful salt
- 4 tablespoonfuls lard
- 4 tablespoonfuls sugar
- 1 1/2 cupfuls fruit, cut fine
- flour
Directions
Scald milk and cool to lukewarm; strain in the yeast dissolved in one quarter cupful lukewarm water. Sift salt with three cupfuls of flour, beat rigorously into liquid, and let sponge rise. Cream the lard, butter, and sugar; dredge the fruit with flour and add to the sponge. Add sufficient flour to make a soft dough. Knead thoroughly and set to rise. When light, divide, form into loaves, put in bread pans, and when ready, bake in slightly cooler oven than is required for plain bread. For the fruit in this bread, use either raisins, currants, citron, dates, figs, or prunelles.