Chop Suey Loaf 1954

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READY IN: 1hr
YIELD: 3 loafs
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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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