Sugarplum Bread

From Reading, 'Riting and Recipes. Preparation time includes rising time.

• Ready In: 4 hrs 30 mins
• Yields: 2 loaves

Ingredients

• 2 (2 ounce) packages active dry yeast
• 1⁄3 cup warm water
• 1  cup milk, scalded
• 1⁄2 cup sugar
• 1⁄4 cup  vegetable oil
• 1 1⁄2 teaspoons salt
• 5 1⁄4 cups  sifted flour
• 2  eggs, beaten
• 1⁄2 teaspoon vanilla
• 1⁄4 teaspoon nutmeg
• 1⁄4 teaspoon cinnamon
• 1⁄2 cup  chopped  mixed fruit, and peels
• 1  cup seedless raisin
• 1⁄2 cup  chopped  nuts (optional)

• Frosting

• 2  cups powdered sugar
• 1  teaspoon vanilla
• 1  dash salt
•  milk (enough to make a spreading) or   cream (enough to make a spreading)

Directions

1. Soften yeast in water.
2. Combine scalded milk, sugar, oil and salt.
3. Cool to lukewarm.
4. Stir in 1 1/2 cups flour. Beat vigorously.
5. Add eggs. Beat well.
6. Stir in softened yeast, vanilla and spices. Blend.
7. Add chopped fruits, peels and nuts alone with enough flour to make soft dough.
8. Turn dough out on a well-floured board.
9. Knead until smooth and elastic, 6-8 minutes.
10. Place dough in lightly greased bowl, turning once to grease the surface of the dough.
11. Cover and let rise in warm place 2 hours.
12. Punch down.
13. Divide dough in half.
14. Let rest 10 minutes.
15. Shape into 2 round balls.
16. Place on greased baking sheet.
17. Pat tops to flatten lightly.
18. Cover and let rise again for 1 1/2 to 2 hours in warm place.
19. Bake in 350F oven for 30 minutes.
20. Frost.
21. Decorate with whole red cherries and slivers of green candied cherries to form a ring.