Recipe - Fruit Bread

1 pound Prunes
1 pound Figs
1 pound Dates
One fourth cup Raisins
One fourth cup Dried currants
1 tablespoon Chopped candied citron
1 tablespoon Chopped candied lemon peel
1 tablespoon Chopped candied orange peel
One fourth cup Chopped blanched almonds
2 Yeast cakes
4 One half cup Sifted flour
One fourth teaspoon Cloves
One fourth teaspoon Cinnamon
One fourth teaspoon Salt

Soak prunes and figs 1 hour in just enough water to cover. Add dates and
cook gently in the same water for 20 minutes. Remove fruit, chop and mix
with other fruits and nuts. Reduce liquid to Three fourths cup. Cool to lukewarm, add
yeast and stir until well blended. Add 2 cups flour, beating well. Let
rise until light and spongy. Add spices, salt, fruit mixture and remaining
flour to make a stiff dough. Knead until smooth. Let rise until doubled
in bulk. Shape into oval loaves, brush with slightly sweetened milk and
sprinkle with split almonds. Let rise again and bake in a 425 degree oven
for 45 minutes. Makes 3 loaves. If desired, when cool, spread with icing
and garnish with candied fruits and nut meats.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini