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English Christmas Bread

1/4 cup raisins 
1/4 cup citron 
1 package yeast 
1/4 cup warm water 
1/4 cup Sugar 
1/4 cup butter or margarine 
1 tsp. salt 
1/4 tsp. nutmeg 
1/2 tsp. allspice 
1/2 tsp. caraway seed 
1/2 cup boiling water 
1/3 cup nonfat milk solids 
3 cups sifted all-purpose flour, approximately 

Chop raisins and citron. Soften yeast in warm water. Add boiling water to sugar, butter, salt, and spices and cool to lukewarm. Combine nonfat milk solids and 1 cup flour and add to the cooled mixture. Add softened yeast and beat until smooth.

Blend in half the remaining flour and fruits and add remaining flour gradually to make a soft dough. Turn dough out on a lightly floured pastry cloth and knead until smooth. 

Place dough in a greased bowl and turn once to bring greased side up. Cover and let rise in a warm place until double in bulk (1.5-2 hours). Turn dough out on a pastry cloth, knead, and shape into 2 loaves. 

Place in greased pans 6 x 3.5 x 2.25 inches. Let rise until double in bulk (about 1.5 hours). Bake in a slow oven (325 deg F.) for 1 hour. 

Makes two small loaves. 

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