Christmas Bread

This bread is a slightly sweeter bread than fruitcake.. and is great for breakfast or brunch

1 package (1/4 ounce) active dry yeast
3/4 cup warm water (110° to 115°)
3/4 cup evaporated milk
1/3 cup sugar
1/3 cup shortening
1/2 teaspoon salt
2 eggs
4 to 4-1/2 cups all-purpose flour, divided
1 cup chopped mixed candied fruit
1 cup confectioners' sugar
1/4 teaspoon vanilla extract
1 to 2 tablespoons milk
Additional candied fruit, optional

• In a large bowl, dissolve yeast in water. 
• Add the evaporated milk, sugar, shortening, salt, eggs and 2 cups of flour
• Beat until smooth. 
• Stir in mixed candied fruit and enough remaining flour to form a soft dough (do not knead).
• Place in a greased bowl, turning once to grease the top. 
• Cover and let rise in a warm place until doubled, about 1-1/4 hours.
• Punch dough down. 
• Turn onto a floured surface; knead 3-4 minutes. 
• Pat evenly into a greased 10-in. tube pan. 
• Cover and let rise in a warm place until nearly doubled, about 45 minutes.
• Bake at 375° for 30-35 minutes or until golden brown. 
• Remove from pan to cool on a wire rack.
• Combine the confectioners' sugar, vanilla and enough milk to reach desired consistency
• Drizzle over bread. 
• Garnish with additional candied fruit if desired.

Recipe: Taste of Home