Holiday Fruit Bread

Preparation info

  • 2

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 2 packages active dry yeast
  • ¼ cup lukewarm water
  • 1 cup milk, scalded
  • ½ cup sugar
  • 2 teaspoons salt
  • cup butter
  • 3 eggs
  • 5 cups sifted all-purpose flour, approximately
  • 1 cup raisins
  • ¾ cup chopped candied cherries
  • ¼ cup chopped candied citron
  • 1 tablespoon water


    1. Soften the yeast in the lukewarm water.

    2. Place the milk, sugar, salt and butter in a mixing bowl and stir to dissolve the sugar and melt the butter. Cool to lukewarm. Stir in the yeast and two of the eggs, lightly beaten.

    3. Add enough flour to make a soft dough. Turn the dough out on a lightly floured board and knead for about ten minutes, until smooth and satiny. Place in a clean greased bowl, turning to grease the top of the dough. Cover with a towel and set in a warm place for about one hour, until doubled in bulk.

    4. Punch dough down and let rest for ten minutes. Knead in the raisins, cherries and citron until well mixed. Divide the dough into halves and shape into two loaves. Place in two greased loaf pans (4½ × 8½ × 2½ inches). Cover and let rise until doubled in bulk.

    5. Preheat oven to moderate (375°F.).

    6. Beat the remaining egg with the tablespoon water and brush over the tops of the loaves. Bake for about forty minutes, or until the loaves are golden brown and sound hollow when tapped on the bottom. Cool on wire racks.