Sugarplum Bread

Dissolve 1 teaspoon sugar in 1 cup warm water in large mixer bowl. Sprinkle in yeast. Let stand 10 minutes then stir well.

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. Add 2 cups more flour and eggs; beat 3 minutes. Stir in almost all remaining flour using enough flour to make a soft dough.

Knead dough on floured board until smooth and elastic about 8 minutes. Place in lightly greased bowl. Cover with greased waxed paper and a tea towel. Let rise in warm place 75 - 85 degrees F (25 - 30 degrees C)until doubled in volume about 2 hours.

Punch down dough. Turn out onto a lightly floured board and knead in raisins candied fruit and nuts. Shape into two round loaves. Place each in a well greased 9 inch round cake pan. Cover with tea towel. Let rise in warm place until doubled 1 - 1 1/2 hours.

Bake at 350 degrees F ( 175 degrees C) for 45 to 55 minutes. Remove from pans immediately. Cool on wire racks.

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.