Recipe - Holiday Snitz Bread

SPONGE
3 cup Lukewarm water
4 tablespoon Sugar
3 pack Yeast, dry or compressed
4 cup Flour
2 cup Milk
4 tablespoon Sugar
6 tablespoon Shortening (1/3 cup)
2 tablespoon Salt
1 teaspoon Nutmeg
1 teaspoon Cinnamon
1 cup Sugar
1 cup Walnuts, chopped
1 pound White raisins
1 pound Currants
1 Container (6 oz) green
candied pineapple
1 Container (8 oz) red candied
cherries
1 Container (6 oz) red candied
pineapple
1 Container (8 oz) green
candied cherries
1 Container (6 oz) yellow
candied pineapple
1 Container (4 oz) orange
peel, lemon or citron (you
can use a combination)

Sponge: Measure into a bowl. Mix water, sugar and yeast and stir until
dissolved. Then add the flour and beat until smooth. Cover and let rise
about 1 hour.

Meanwhile, scald 2 cups milk. Add sugar, shortening and salt. 4 Tbsp. sugar
6 Tbsp. shortening (1/3 cup) 2 Tbsp. salt Cool to lukewarm. Add this liquid
to the sponge mixture after it has doubled in bulk. Stir well to mix, then
add remaining ingredients.

Flour should be added until it is workable but sticky. (you will need a 5
pound bag of flour to make this bread.) Turn out on a well floured board
and knead flour into the dough; It will remain on the tacky side, but this
is best because the fruit will need the extra moisture. Knead about 15
miinutes. When the proper amount of flour has been kneaded in, you will
have a dough about the size of a basketball. Divide this into two batches
and place each in a well oiled bowl, cover and let rise until double in
bulk. Punch down dough form three loaves from each batch and place in
bread pan and let rise til double in bulk. Each bowlful will make three
average loaves. Bake at 350 degrees for
45 minutes. This bread is wonderful toasted and buttered enjoy
with a friend and a cup of coffee. Give a loaf as a gift to a friend. Can
be frozen. Posted to Recipe Archive 23 Mar 97 by ted by:
ajewell@sound.net on Mar 23, 9