Recipe - Juletide Cranberry Bread

2 One half cup Allpurpose flour
2 pack Active dry yeast
Three fourths teaspoon Ground cardamom
1 One fourth cup Milk
One half cup Sugar
One half cup Butter
1 teaspoon Salt
1 Egg
1 cup Candied fruits; optional
1 cup Light raisins
2 One half cup Allpurpose flour

In a large mixer bowl combine 2 One half cups allpurpose flour, yeast, and
cardamom. In a saucepan heat milk, sugar, butter, and salt just till warm
(115F) and the butter is almost melted; stir constantly. Add heated milk
mixture to flour mixture; add 1 egg. Beat at low speed of electric mixer
for One half minute. Beat 3 minutes at high speed, scraping sides of bowl
constantly. Stir in 1 chopped mixed candied fruits and peels (optional),
raisins, and as much of the 2 One half cups allpurpose flour as you can mix in
with a spoon. Turn out onto a lightly floured surface. Knead in enough of
the remaining allpurpose flour to make a moderately stiff dough that is
smooth and elastic (6 to 8 minutes total). Shape dough into a ball. Place
in a lightly greased bowl; turn once to grease surface. Cover, let rise in
a warm place till double (about 1 One half hours). Punch dough down; divide
dough in half. Cover; let rest 10 minutes. Shape into 2 round loaves; place
on greased baking sheets. Flatten each slightly to a 6inch diameter.
Cover; let rise till nearly double (45 to 60 minutes). Stir together 1
slightly beaten egg yolk and 2 tablespoons water, brush over loaves.
Bake in a 350F oven for 35 minutes or till done.
Cool on a wire rack. Makes 2 round loaves.

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