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  Italian Christmas Bread
  Category: Breads
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 225
Ingredients:
1 cup Warm water (105 to 115 degrees)
2 package Active dry yeast
1/2 cup Sugar
2 tsp Salt
1/2 cup (1 stick) butter or margarine, softened
3 Eggs, beaten
1 Egg, separated
5 1/2 To 6 - cups sifted all-purpose flour
1 cup Raisins
1 cup (8 oz) mixed candied peel
1/2 cup (4 oz) red candied cherries, halved
1 tbsp Butter or margarine, melted
2 tbsp Water
2 tbsp Sugar
Instructions:
If possible, check temperature of warm water with a thermometer.
Sprinkle yeast over water in a large bowl, stirring until dissolved.
Add 1/2 cup sugar, salt, 1/2 cup butter, 3 eggs, the egg yolk and 3
cups flour; beat with wooden spoon or electric mixer until smooth,
about 2 minutes. Gradually, add remaining flour; mix in last part
with hand until dough leaves side of bowl.

Turn dough onto lightly floured board. Knead until smooth, 5 minutes.
(Dough is soft. )Place in lightly greased large bowl; turn to bring
greased side up. Cover with towel; let rise in a warm place, free
from drafts, until double in bulk, about 1 hour.

Grease well and line inside of 8" springform pan with 4" strip of
buttered brown paper. Punch down dough; turn out onto lightly floured
pastry cloth or board. Knead in raisins and candied fruits until well
distributed, about 5 minutes. Place dough in prepared pan. Brush top
with 1 Tbsp melted butter. Cover with towel; let rise in warm place,
free from drafts, until more than double in bulk, about 2 hours.

Preheat oven to 350 degrees. With a sharp knife, cut deep cross on
top of bread. Brush with egg white combined with 2 Tbsp water. Bake
30 minutes. Remove bread form oven. Brush again with egg white
mixture and sprinkle with sugar. Continue baking 30 minutes longer or
until golden brown. Remove from pan; cool on rack. Makes 1 loaf.
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