Make this fruit and nut filled yeast bread to serve for Easter breakfast or brunch.  The raisins, candied lemon peel, almonds, and touch of cardamom combine to make a delicious bread that can be served plain or toasted and spread with butter or cream cheese.

Easter Fruit Loaf

Ingredients:

Dough:

½ cup warm milk (110 to 115 degrees) (preferably whole milk)

¼ cup warm water (110 to 115 degrees)

1½ packages active dry yeast (2¼ teaspoons plus 1 1/8 teaspoons)

¼ cup granulated sugar

½ cup unsalted butter, melted and cooled

1 teaspoon pure vanilla extract

1 tablespoon grated lemon zest (about 1 lemon)

1 tablespoon freshly squeezed lemon juice

½ teaspoon ground cardamom

½ teaspoon salt

3 cups all-purpose flour, plus additional for work surface

¾ cup almonds, coarsely chopped

1/3 cup Candied Lemon Peel, chopped into small pieces

¾ cup raisins

¾ cup golden raisins

Tip:  Use a citrus zester and citrus juicer for fresh zest and freshly squeezed juice. Use standard measuring cups and spoons or scales for accurate measuring.

Directions:

Dough:

1. In a large mixing bowl, combine warm milk, warm water, and yeast; stir and let sit until yeast is dissolved, about 10 minutes. Add sugar, melted butter, vanilla, lemon zest, lemon juice, cardamom, and salt; stir to mix. Add 2 cups flour; stir until well mixed. Stir in remaining flour to form a soft dough. Add almonds, candied lemon peel, raisins, and golden raisins; stir to mix. Tip: the dough is thick and stiff; you may need to knead the fruit and nuts into the dough with your hands.
   
   
2. Turn dough onto a lightly floured pastry mat or pastry board; knead dough until smooth and elastic, about 5 minutes.
   
   
3. Place dough in a well greased bowl; turn dough over once to grease the top. Cover bowl with a small kitchen towel and let dough rise is a warm place until doubled in size, 1 to 2 hours.
   
   
4. Prepare one large baking sheet; light grease with shortening.
   
   
5. Punch dough down. On a lightly floured pastry mat or pastry board, roll the dough into a 15 inch by 9 inch rectangle. Fold one long side of the dough over to the middle, and then fold the other side over to form a long loaf shape.
   
   
6. Cover and let loaf rise is a warm place until doubled in size, about one hour.
   
   
7. Preheat oven to 375 degrees F.
   
   Bake:
   
8. Bake 30 to 40 minutes, or until loaf is a light golden brown and sounds hollow when tapped. Remove from oven. Place pan on a wire cooling rack to cool.
   
   TheBakingPan.com
   
   

   Recipe Adapted from Best of Baking by Annette Wolter and Christian Teubner

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