A NEW ENGLAND HOLIDAY BREAD WITH OLDE WORLD ROOTS

Steps:

• MIXING THE DOUGH:
• Dissolve 1 tablespoon of the sugar in the water. Add and dissolve the yeast and dry milk.
• Stir in the whole wheat flour and spices.
• Cover and let this mixture work for 2 hours.
• PREPARING THE FRUIT:
• While the sponge bubbles away, melt the butter over very low heat.
• Remove it from the heat and add the balance of the sugar and the dried fruit of your choice.
• After 2 hours, blend this into the sponge.
• FINISHING AND KNEADING THE DOUGH:
• Add the salt and then the unbleached flour a cup at a time, mixing thoroughly until the dough begins to pull away from the sides of the bowl.
• Turn out onto a floured surface and knead until it begins to feel as if it belongs together.
• Let it rest while you clean and grease your bowl.
• Continue kneading the relaxed dough until it feels smooth and springy.
• RISING:
• Form dough into a ball, place it in the greased bowl, turning it so the top is greased, cover and place it where it will be warm and cozy.
• Because this is a sweet dough, we are using double the amount of yeast.
• Even so, the rising period may take longer than usual, 1 1/2 to 2 hours.
• SHAPING and RISING:
• When you can poke your finger in the dough without it bouncing back, knock it down, turn it out onto your floured board, and knead out any stray bubbles.
• You can divide this dough in two pieces and bake it in two bread pans or bake it as two round free-form loaves.
• For a grander offering, bake it as one large round loaf. Place the shaped dough in lightly greased bread pans or on a baking sheet.
• Let the dough rise until almost doubled again.
• BAKING:.
• Fifteen minutes before you bake the bread, preheat your oven.
• Two loaves: Preheat to 350°F and bake for 35 to 40 minutes.
• One large loaf: Preheat your oven to 400°F Bake for 1 hour, lowering the temperature 25°F after the first 15 minutes and every 15 minutes thereafter (your final baking temperature should be 325°F).