English Christmas Bread

It's hard to believe that it's time to start thinking about Christmas already. I remember as a kid that my grandparents, who celebrated at our house, decorated their house with a small silver tree with a color wheels. At the time I thought I'd die of embarassment - who knew that those trees would become major collectors items demanding thousands of dollars. There is a Christmas tradition that you make a sweet yeast bread flavored with caraway seeds for the season. Tradition says that if you bake the bread on Christmas Eve the bread will never mold and, if you leave a slice of the bread on the table after dinner on Christmas Eve, the home will never be in need of bread throughout the year.

1 1/3 cups boiling water
1/2 cup sugar
2 tsp. salt
1/2 cup butter
1/2 tsp. nutmeg
1 tsp. allspice
1 tsp. caraway seed
2 pkg. dry yeast
1/4 cup warm water
5 1/5 - 5 3/4 cups flour, sifted
1/2 cup currants
1/3 cup white or dark raisins
1/3 cup chopped citron

Combine boiling water, sugar, salt, butter and spices in large bowl. Add yeast to warm water in small bowl. Let stand a few minutes, then stir to dissolve. Cool water-sugar mixture to lukewarm, add half the flour, then dissolved yeast. Beat until smooth. Add half the remaining flour, mixing in with hand or spoon. Blend in the cut-up fruits with more flour until the sides of the bowl are cleaned. Dough will be soft. Turn dough onto lightly floured cloth-covered board. Knead gently 20 to 30 strokes or until smooth. Place in greased bowl and let rise until doubled (about 1 to 1 1/4 hours). Grease a large baking sheet. Punch down raised dough. Turn out onto board and divide in half. Shape each half into round ball and place on opposite ends of baking sheet so balls do not touch. Let rise again until almost doubled (about 1 hour). Bake at 375 degrees for 30 to 40 minutes until well browned. Remove to rack and frost lightly with a confectioners' sugar icing. Sprinkle with chopped nuts if desired.