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Tuesday, 10 December 2013

Grandpa Bryan . . . and SUGARPLUM BREAD

The first time Bryan saw Kepler was in April.

 In July, Kepler came  for his first  visit.
And they were reading.

Today, Bryan flew into Laredo.

Kepler and Maybelle are equally enthusiastic about seeing Grandpa.

 Now, the boys are sharing a beer.

Wait till Kepler finds out his grandpa can cook, too!

Bryan’s Sugar Plum Loaves:  from Better Homes and Gardens New Cookbook

2 packages active dry yeast  (or 4 ½ teaspoons)
½ cup water
¾ cup milk
½ cup sugar
¼ cup shortening  
1 ½ teaspoons  salt
4 ¾  to 5 ¼ cups sifted all- purpose  flour
1 teaspoon grated lemon peel
2 beaten eggs
1 ½  cups mixed diced candied fruits and peels
Confectioner’s icing  (optional)                 

OVEN 350

Soften yeast in warm water.  
Combine milk, sugar, shortening , and salt .  Cool to lukewarm .
Add about 2 cups of flour and the lemon peel; beat until smooth .
Add eggs; beat well.  Stir in softened yeast.
Add fruits and peels. Stir in enough of remaining flour to make a soft dough .
Cover; let rest 10 minutes.
Knead on lightly floured surface till smooth and elastic ( 6 to 8 minutes ).
Place in lightly greased bowl, turning once to grease surface .
Cover; let rise in warm place till double ( 1 ½ to 2 hours ).  Punch down.
Divide dough in half; shape into loaves and put into greased loaf pans .
Cover and let rest till double (about 1 ½ hours) .
 Bake in modern oven ( 350 ) about 30- 35 minutes .

While still slightly warm, frost with confectioners’ icing if desired and decorate with walnuts and diced candied fruits.  (Bryan didn’t bother with this.)


P.S.  Thanks, Nicole, for all the wonderful pictures you post.  J