Fruited Ricotta Bread

From The Hartford Courant

• Ready In: 1 hr 15 mins
• Yields: 1 loaf

Ingredients

• 4  cups all-purpose flour
• 2  teaspoons baking powder
• 1⁄4 teaspoon salt
• 2  cups ricotta cheese
• 3  large eggs, beaten
• 1  teaspoon vanilla extract
• 2⁄3 cup sugar
• 3  tablespoons  chopped  candied fruit
• 2  tablespoons golden raisins
• 1  tablespoon  chopped  almonds
• 1  tablespoon  grated lemon peel
• 1  tablespoon butter, melted
• 1  tablespoon confectioners' sugar

Directions

1. Preheat oven to 375 degrees.
2. Grease and flour cookie sheet.
3. Sift flour, baking powder and salt into a large bowl.
4. Make a well in the center and stir in ricotta, eggs, vanilla, sugar, candied fruit, raisins, almonds and lemon peel.
5. Knead lightly until dough holds together.
6. Shape into a 12 inch long loaf and place on the cookie sheet.
7. Bake 50 to 60 minutes, until a toothpick comes our clean from the center.
8. Transfer to a wire rack.
9. Brush butter over the warm loaf.
10. Sift confectioner's sugar over the top.
11. Cool completely.