MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Triipti's Fruit Bread
 Categories: Breads
      Yield: 4 Loaves
 
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      2 tb Thick; dark molasses
      2 oz Fresh yeast; crumbled -OR-
      1 oz Dry yeast
      1 c  Water; lukewarm
 10 1/2 c  Whole wheat flour
    1/4 c  Butter -OR-
    2/3 c  Oil
      1 tb Salt

MMMMM--------------------------MIX-INS-------------------------------
      3 tb Mixed peel; cut -OR-
      3 tb Candied peel
      3 tb Currants
      6    Dried apricots;
           - stewed until soft
      3 tb Walnuts
      5 tb Honey
  1 1/2 ts Mixed spice (cinnamon,
           - cloves, allspice, and
           - nutmeg)
 
  Before you begin, warm the kitchen. Place the yeast & water mixture
  in a warm place where it can liven up and leave it 15 minutes until
  it is frothy.
  
  Warm a large mixing bowl and the flour by putting them in the oven
  for just 1 minute. When the yeast is frothy, it is read. Rub the
  butter and salt into the flour for a few minutes. Make a well in the
  center of the flour and pour in the yeast mixture. Mix it in and
  continue adding warm water a little at a time until the dough is
  moist, but not wet. When it is holding together, transfer it to a
  floured board and begin to knead it vigorously. Go on, punch it!
  Twist it around, fold it over, and punch it in all directions until
  it is smooth, spongy, and elastic--like a cushion. After a while, it
  will stop sticking to your hands; it helps to dip them in warm water
  from time to time. The dough, when ready, should not squelch; if it
  does it's too wet, so add some extra flour by kneading the bread into
  flour sprinkled on the board. If it becomes very stiff and dry you
  can add a little more water. The longer you knead it, the nicer it
  will be: about 15 minutes is sufficient. A food processor with a
  dough hook will perform the strenuous task. Now knead the mix-in
  ingredients into the dough.
  
  Now divide the dough into 3 large or 4 smaller lumps and make them
  into loaf shapes. Put them into warmed, oiled bread pans and leave
  them in a gently warm place, undisturbed by movement or fluctuations
  in temperature, to rise.
  
  Meanwhile, preheat the oven to 425°F. Check them after 20 minutes.
  They should rise until nearly twice the original size, and the time
  it will take seems to vary. When they've risen enough, transfer them
  to the oven. After 10 minutes, turn it down to 375°F, and bake for
  another 25 to 30 minutes.
  
  As soon as the bread looks done, turn it out onto a wire rack. To
  make sure the center is cooked, you can tap the base of the loaf and
  listen to the sound it makes. If it sounds hollow, the bread is done,
  but if it sounds solid (dull thud), the bread will need a bit longer
  in the oven.
  
  While still warm, brush the crust with a coating of warmed honey.
  It's best to leave it an hour or two to cool before cutting. Freezes
  well.
  
  Recipe by Vegetarian Food For All by Annabel Perkins
 
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