FRUIT-NUT BATTER BREAD

2 pkgs. Red Star Active Dry Yeast
1/2 cup warm water (110-115 degrees F)
3/4 cup scalded milk
1/4 cup sugar
1 tsp. salt
2 tbsp. soft shortening
1/2 cup chopped nuts (or 1/4 cup nuts and 1/4 cup raisins)
1/2 cup cut-up fruitcake fruits
3 cups sifted all-purpose flour
Confectioner's Sugar Icing (recipe follows)
nuts and candied fruit (for garnish)

Add the yeast to the warm water. Let stand 3 to 5 minutes. Stir to dissolve. Pour the scalded milk into a large bowl. Add the sugar and salt. Blend together and cool until lukewarm.

Stir yeast-mixture well and add to milk-mixture. Add shortening, nuts, the fruitcake fruits, and flour. Mix to blend well. Scrape down batter from sides of bowl. Cover and let rise in warm place 30 to 45 minutes, or until doubled.

Beat 20 to 25 strokes. Spoon batter into one greased loaf pan, 5 x 9 x 3-inches. Cover and let rise in warm place until dough is within 1-inch of top.

Bake in preheated quick moderate oven (375 degree F) for 30 to 40 minutes. Remove from pan and cool on racks.

Brush tops of bread with Confectioner's Sugar Icing, allowing icing to dribble down the sides. Decorate with nuts and candied fruits.

CONFECTIONER'S SUGAR ICING:
Blend 1 cup confectioners’ sugar and 1/8 tsp, salt with 2 to 3 tbsp. warm milk, orange or lemon juice.

Makes 1 loaf
From: Recipelink.com
Source: Recipe pamphlet: New Recipes for Baking the Batter Way, Red Star Yeast, Universal Foods Corporation, not dated