Candied lemon peel is a key ingredient used
in fruitcake and other "holiday" recipes adding the candied
sweetness to the sharp twang of lemon.
ITALIAN CHRISTMAS BREAD
T Saf-Instant Yeast
1/2 c warm water
1/4 c. cane juice crystals
3/4 t. sea salt
1/3 c butter melted
1/4 c water
1/3 c non-fat dry milk powder
3 3/4 c all purpose
3/4 t Spicery Shoppe
1/4 c golden
1/4 c almonds, chopped
2 T candied pineapple
1/4 c candied
Soften yeast in
cane juice, salt, butter and remaining water. Then add milk powder
and 1 cup flour. Reserving 1 T of egg white, add remaining egg to
mix with vanilla and softened yeast.
1 c flour with nuts and fruits and add to mix. Blend remaining flour
into yeast mixture to form a soft dough. Turn out on lightly floured
board and knead until smooth. Place in greased bowl, turning once to
bring greased side up. Cover and let rise in a warm place til double
in bulk (about 1hour 20 min).
out and knead again. Shape into round loaf and place in a greased
8" round cake pan. Brush top with reserved egg white, cover and
let rise until doubled (about 40 min.)
with egg white again and then bake at 325°F for 55-60
minutes. Cover with foil after 15 min to prevent overbrowning.