Barmbrack 2

1. * dry or compressed scald the milk.
2. Stiri in the sugar, salt and margarine or butter.
3. Cool to lukewarm.
4. Sprinkle or crumble the yeast into the very warm water in a large bowl.
5. Stir until dissolved.
6. Add the lukearm milk mixture, beaten eggs and 3 cups flour.
7. Beat on the medium speed of the mixer for 2 minutes (or 300 vigouous strokes by hand).
8. Stir in the lemon ridn and enough remaining flour to make a soft dough.
9. Turn the dough out onto a lightly floured board.
10. Kneadi until smooth and elastic.
11. Place in a greased bowl; brush the top with soft shortening.
12. Cover.
13. Let rise in a warm place, free from draft, for about 40 minutes.
14. Punch down and turn out onto a lightly floured board.
15. Knead in the raisins and mixed candied fruit.
16. Divide in half.
17. Shape into loaves.
18. Place in 2 greased loaf pans, 9 by 5 by 3 inches.
19. Cover.
20. Let rise in a warm place, free from draft, until doubled in bulk, about 50 minutes.
21. Bakei in a moderate oven (375^) for 30 to 35 minutes.
22. Yield: 2 loaves.