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STOLLEN FRUIT BREAD 
1 1/2 c. milk, scalded and cooled
3 pkg. yeast
1/2 c. warm water
1 tbsp. sugar
1 tsp. salt
3 c. flour
1 c. butter
1 c. sugar
3 tbsp. hot water
Lemon juice and rind from 1/2 lemon
3 eggs
5 c. sifted flour (or enough to make dough leave sides of the bowl)

Mix in a bowl:

1 c. nut meats
1/2 lb. mixed candied peel
1 c. seedless raisins
1/2 c. red candied cherries
1/2 c. green candied cherries
1/2 c. red candied pineapple
1/2 c. green candied pineapple

Scald and cool milk. Dissolve yeast in water. Add cooled milk, 1 tablespoon sugar, salt, and 3 cups flour. Beat to a smooth batter. Cover with wax paper and let stand in a warm place until batter has risen to double size. While batter is rising, get together fruit.

In a large bowl, mix 1 cup butter, 1 cup sugar, 3 tablespoons hot water, and lemon juice and rind. Beat until a very fine cream. Then add 3 eggs, one at a time, and beat well. Stir this creamed mixture into the risen dough. Beat hard for a minute. Add the fruit and mix. Then work in approximately 5 cups of sifted flour.

Knead gently until smooth. Dough should NOT be stiff! Let dough stand until double in bulk. Top of dough should be greased and covered. Punch down and let rise again. Then shape into desired loaves. Bake at 375 degrees for 20-30 minutes. 36 slices.

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