The best delicious Sugarplum Bread recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Sugarplum Bread recipe today!
Hello my friends, this Sugarplum Bread recipe will not disappoint, I promise! Made with simple ingredients, our Sugarplum Bread is amazingly delicious, and addictive, everyone will be asking for more Sugarplum Bread.
What Makes This Sugarplum Bread Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Sugarplum Bread.
Ready to make this Sugarplum Bread Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
5 c Flour (up to 6)
1/2 c Sugar
2 ts Salt
2 pk Yeast
1/3 c Nonfat dry milk
1 1/3 c Hot water
1/4 c Vegetable shortening
2 Eggs, slightly beaten
1/2 ts Vanilla
1/4 ts Nutmeg
1/2 c Candies fruits
1 c Raisins
TOPPING
1 c Confectioners sugar mixed
-with:
1 1/2 T lemon juice (up to 1)
12 Red candy cherries
Slivers of green candy
-cherries
6 Walnut halves
Makes one large and six babies [to give away!]
Combine 2 cups of flour and all but the fruit in a bowl and beat with a
wooden spoon or in mixer for 2 minutes. Add the rest of the flour slowly
until it cleans the sides of the bowl. Knead for 10 minutes, occassionally
throwing it down hard to break bubbles. Let it rise at room temp in a
greased bowl covered with plastic wrap for approx. 1 1/2 hours or until
doubled in volume. Divide into two and knead briefly. Make one large round
loaf and place ona baking sheet and cover with wax paper. Make six small
loaves and place in muffin tins [dough should nearly reach top of tin] and
cover with wax paper – let rise until doubled, about an hour. Preheat for
20 minutes at 350 degrees. Bake the large loaf 35 minutes or until golden
and the muffin loaves 20 minutes [you all know the thumping trick] – remove
to rack to cool and frost, decorating the large with the fruits and the
small with a walnut half each –
Yields
1 Servings
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