Sugarplum Bread

Ingredients

• 0.5 ounce active yeast dry
• 0.5 cup butter melted
• 0.5 cup fruit jell-o® mix mixed
• 1 cup cherries 
• 1 cup confectioners' sugar 
• 4  eggs 
• 6 cups flour all-purpose
• 1 teaspoon lemon zest 
• 0.8 cup pinenuts 
• 1 cup raisins 
• 2 teaspoons salt 
• 1 cup warm water (110 degrees F/45 degrees C)
• 1.5 tablespoons water 
• 0.5 cup sugar white

Equipment

• bowl
• oven
• blender
• hand mixer
• cake form
• kitchen towels

Directions

1. Dissolve 1 teaspoon sugar in 1 cup warm water in large mixer bowl.
2. Sprinkle in yeast.
3. Let stand 10 minutes, then stir well.
4. Add 1/2 cup sugar, melted butter or margarine, salt, lemon rind, and 2 cups flour. Beat for 2 minutes at medium speed with electric mixer.
5. Add 2 cups more flour and eggs; beat 3 minutes. Stir in almost all remaining flour, using enough flour to make a soft dough.
6. Knead dough on floured board until smooth and elastic, about 8 minutes.
7. Place in lightly greased bowl. Cover with greased waxed paper and a tea towel.
8. Let rise in warm place 75 - 85 degrees F (25 - 30 degrees C)until doubled in volume, about 2 hours.
9. Punch down dough. Turn out onto a lightly floured board, and knead in raisins, candied fruit, and nuts. Shape into two round loaves.
10. Place each in a well greased, 9 inch, round cake pan. Cover with tea towel.
11. Let rise in warm place until doubled, 1 - 1 1/2 hours.
12. Bake at 350 degrees F ( 175 degrees C) for 45 to 55 minutes.
13. Remove from pans immediately. Cool on wire racks.
14. Mix together confectioners sugar, 1 1/2 tablespoons water, and 1/2 teaspoon vanilla. Spoon onto loaves. Decorate with cherries or almonds. Alternatively, dust loaves with confectioners sugar.