Barmbrack



	Barmbrack ireland 3/4 cup milk 1/2 cup sugar, granulated 1 1/2 teaspoon salt 1/4 cup butter/margarine 3 pkg or cakes of yeast* 1/2 cup water; very warm 2 eggs; beaten 5 cup flour; sifted 1 lemon rind; grated 1 1/4 cup golden seedless raisins 1/3 cup mixed candied fruits; chopped * Dry or compressed Scald the milk. Stir in the sugar, salt and margarine or butter. Cool to lukewarm. Sprinkle or crumble the yeast into the very warm water in a large bowl. Stir until dissolved. Add the lukearm milk mixture, beaten eggs and 3 cups flour. Beat on the medium speed of the mixer for 2 minutes (or 300 vigouous strokes by hand). Stir in the lemon ridn and enough remaining flour to make a soft dough. Turn the dough out onto a lightly floured board. Knead until smooth and elastic. Place in a greased bowl; brush the top with soft shortening. Cover. Let rise in a warm place, free from draft, for about 40 minutes. PUnch down and turn out onto a lightly floured board. Knead in the raisins and mixed candied fruit. Divide in half. Shape into loaves. Place in 2 greased loaf pans, 9 by 5 by 3 inches. Cover. Let rise in a warm place, free from draft, until doubled in bulk, about 50 minutes. Bake in a moderate oven (375^) for 30 to 35 minutes. YIELD: 2 loaves. Source: Pepperidge Farm Cookbook From the cookbook files of: Deidre-Anne Penrod, FGGT98B on *P, J.PENROD3 on GEnie