CHOP SUEY LOAF 1954
This is the yeast risen fruit bread that we bought all the time at A & P stores besides the Spanish Bar. Never a week went buy without it in the house. Sliced up and served with orange coloured ( squeeze the bubble) margarine. That was a job we fought over to do. Now we make out own bread and serve with butter, a much better duo. The mixed fruit in the recipe is the glaced sticky fruits and peel that you buy for Christmas cakes, and glaced cherries.
Provided by @MakeItYours
Number Of Ingredients 16
Steps:
- Scald the milk and mix in the sugar, salt, cinnamon and nutmeg, Add in the shortening and corn syrup until all is melted and combined to dissolve.
- In another cup add the warm water with the sugar and yeast and let stand ten minutes to proof.
- Stir down the foam after ten minutes and add to the other milk mixture in large bowl.
- Blend in the three beaten eggs and the first amount of flour.
- Beat well by hand or with mixer.
- Mix in all the fruits.
- Continue mixing and add in the last of the flour combining well.
- Knead at least ten minutes.
- If you have to add a another half cup of flour do so, as it should be a soft not real sticky dough, just a bit tacky to the touch.
- Shape into a smooth ball and place in greased large bowl, rotating the ball so it greased all over.
- Cover with damp cloth and let rise until double. About two to three hours. In a draft free place.
- Punch down and divide into three loafs.
- Place into three greased 8 x 4 inch loaf pans and again let rise until doubled about one hour to hour and a half.
- Bake at 400 degree oven for about 30 to 35 minutes.
- When done, remove to rack to let cool.
- When cool you may make an icing glaze of powdered sugar, and milk with a touch of lemon juice to dizzle all over the tops, and down sides.
- Cooking time does not include the time to rise the dough.
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