GWJamaica Cook Book

Ingredients

1 cup nonfat milk
1/2 cup sugar
2 pack yeast
1/2 cup warm water (105-115′F.)
1/2 cup nonfat egg substitute
1 tsp vanilla
1 1/2 tsp salt
6 cup flour
1 grated lemon zest
1 cup mixed candied fruit
1 cup golden raisins
1 tbsp butter, melted
Powdered sugar
Red candied pineapple

Preparation

Heat milk and sugar in saucepan to scalding, then cool to lukewarm. Combine yeast and warm water in mixing bowl, stirring until yeast is dissolved. Add cooled milk mixture to yeast mixture in mixing bowl. Stir in egg substitute, vanilla and salt. Beat in 3 cups of flour and lemon zest. Beat in remaining flour to make soft dough.

Knead in mixed candied fruit and raisins. Knead about 10 minutes, until smooth and elastic.

Put dough in greased bowl and let rise in warm place until doubled in bulk, about 1 hour. Punch down. Divide dough in half. Roll first half of dough on lightly floured surface into oval about 1/4 inch thick. Fold in half lengthwise. Place on greased baking sheet. Brush with half of melted butter. Repeat with second half of dough.

Cover loaves and let rise until doubled, about 45 minutes. Bake at 375′F. 25-30 minutes, until golden brown. Let cool to warm. Sprinkle with powdered sugar and decorate with candied pineapple or cherries. Makes 2 loaves, or 16 servings.