Today is Freezer Food Friday.
Please post a recipe that can be made ahead and frozen for later use. Link it below using Mister Linky and make sure to visit each blog who shares. I am on Twitter if you want to follow me and have started collecting Swagbucks. Swagbucks is a search engine where you can win bucks for searching ( I just use it in place of Google ). Check it out and see if it works for you!
2 eggs, beaten
2 packages dry traditional yeast
1/4 cup warm water
1 cup milk, scalded
1/2 cup granulated sugar
1/4 cup shortening
4 to 4 and 1/2 cups all purpose flour
1 teaspoon grated lemon peel
1 cup mixed candied fruit, peel and raisins
1 teaspoon salt
Confectioner’s icing and candied cherries for decoration
Soften yeast in warm water to which 1 teaspoon of the sugar has been added. Combine scalded milk, sugar, shortening and salt. Cool to lukewarm. Add about 2 cups of the flour and the lemon peel. Beat well until smooth. Add eggs and beat well. Stir in softened yeast. Add fruit, peel and raisins. Stir in remaining flour to make a soft dough.
Cover and let rest 10 minutes. Knead on a lightly floured board until smooth and elastic (about 8 minutes). Place in a lightly greased bowl, turning to grease the surface. Cover and let rise in a warm draft-free place for two hours or until double in size. Punch down. Divide dough into three equal parts. Cover and let rest 10 minutes. Divide each piece of dough into four equal sections. Make a braid out of three of these sections. Divide the fourth piece into three equal sections to make a smaller braid. Place the smaller braid on top of the larger one and tuck in the ends.
Do the same with the remaining two pieces of dough. Place the three loaves on a greased cookie sheet. Cover and let rise in a warm place until almost double (about 2 hours). Bake in a 350F oven about 25 minutes or until lightly browned and loaves sound hollow when tapped. While still warm frost with confectioner’s icing and decorate with pieces of candied cherries. These loaves freeze well.