Festive Fruit Yeasted Bread

We usually associate yeasted fruit breads with the holidays, but here is a loaf that is welcome all year long. Serve it for breakfast or as dessert.

INGREDIENTS:

• 3/4 cup scalded milk
• 6 tablespoons butter, cut into small pieces
• 1/3 cup honey
• 1/2 teaspoon salt
• 1/4 cup warm water
• 1 tablespoon active dry yeast
• 1 egg, slightly beaten
• 1/4 teaspoon nutmeg
• 3 1/2 to 4 cups flour
• 1 cup chopped cranberries
• 1/2 cup raisins
• 3/4 cup chopped walnuts
• 1 cup chopped dates
• 1 tablespoon grated orange rind

INSTRUCTIONS:

1. Combine scalded milk with butter. Stir to soften butter, and then add honey and salt. Cool to lukewarm.
2. Dissolve yeast in 1/4 cup warm water. Add yeast and egg to milk and stir to combine. Add nutmeg and 2 cups flour. Let sit while chopping fruit and nuts.
3. Add cranberries, raisins, nuts, dates, and orange rind. Stir well. Continue adding flour, approximately 1 1/2 cups, until dough is stiff enough to turn out and knead.
4. Turn out onto a floured surface and knead, adding small amounts of flour until dough is not sticky. Knead about 5 minutes. Put in an oiled bowl and cover. Let rise in warm place until doubled, about 2 hours.
5. Punch down and shape into 2 round, slightly flattened loaves. Place on opposite ends of a buttered cookie sheet. Cover and let rise again for 45 minutes to 1 hour or until doubled.
6. Bake in a preheated 350° oven for 40 to 45 minutes. Bread is done when loaves sound hollow, not dense, when bottom is tapped. Place on a rack to cool.
7. Festive Fruit Bread may be baked in 2 large or 3 small loaves. Two loaves measure about 8 inches across the top, and 3 loaves measure 5 to 6 inches across the top.