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10 times. Add fruit and nuts that have been dredged in 1 T. of flour. Continue to knead to distribute fruit and nut mixture evenly. Place in warm, buttered bowl; cover and let rise 1 1/2 hours. Grease a 2 pound coffee can and press dough gently into can. Cover and let rise 50-60 minutes. Brush top gently with melted butter. Bake 1 hour; let stand in can 10 minutes before removing to cool on rack. In small bowl, blend glaze ingredients until smooth. Drizzle over top of bread allowing glaze to drip down sides. Decorate with fruit and nuts.
Trinity Bread
31/2 — 4 3/4 cups bread flour 1/3 cup sugar 1/2 tsp. salt 2 pkg. active dry yeast 1/2 cup water 1/3 cup milk '
1/3 cup margarine 2 eggs 1/2 cup chopped almonds 2 T. grated lemon peel 1 jar (10 oz.) maraschino cherries, drained and halved.
Glaze 1 cup powdered sugar 4-6 tsp. milk 1/4 tsp. almond extract 1 drop red food coloring Pink decorator sugar or chopped almonds
Grease large cookie sheet. Lightly spoon flour into measuring cup; level off. In large bowl, combine 1 1/2 cups flour, sugar, salt, and yeast; blend well. In small saucepan,heat water, milk, margarine until very warm (120-130 degrees). Add warm liquid and eggs to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, stir in almonds, lemon peel, cherries, and 11/2 — 2 1/2 cups flour until dough pulls cleanly away from sides of bowl. On floured surface, knead in remaining flour until dough is smooth and elastic (about 10 minutes). Place dough in greased bowl; cover loosely with plastic wrap and cloth towel. Let rise in warm place until doubled in size, about 11/2 hours. Punch dough down several times to remove all air bubbles. Allow to rest on counter,
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