1 tablespoon active dry yeast
2/3 cup warm milk (110 degrees)
1 large egg
1/3 cup white sugar
1/2 tablespoon salt
1/3 cup butter, softened
2 1/2 cups bread flour
1/3 cup currants
1/3 cup sultana raisins
1/3 cup red candied cherries, quartered
2/3 cup diced candied citron
6 ounces marzipan
1 tablespoon confectioners` sugar
1 teaspoon ground cinnamon
In a small bowl, dissolve yeast in warm milk. Let stand until
creamy, about 10 minutes.
In a large bowl, combine the yeast mixture with the egg, white
sugar, salt, butter, and 2 cups bread flour; beat well. Add the
remaining flour, 1/4 cup at a time, stirring well after each
addition. When the dough has begun to pull together, turn it out
onto a lightly floured surface, and knead in the currants, raisins,
dried cherries, and citrus peel. Continue kneading until smooth,
about 8 minutes.
Lightly oil a large bowl, place the dough in the bowl, and turn to
coat with oil. Cover with a damp cloth and let rise in a warm place
until doubled in volume, about 1 hour.
Lightly grease a cookie sheet. Deflate the dough and turn it out
onto a lightly floured surface. Roll the marzipan into a rope and
place it in the center of the dough. Fold the dough over to cover
it; pinch the seams together to seal. Place the loaf, seam side
down, on the prepared baking sheet. Cover with a damp cloth and let
rise until doubled in volume, about 40 minutes. Meanwhile, preheat
oven to 350 degrees.
Bake in the preheated oven for 10 minutes, then reduce heat to 300
degrees, and bake for a further 30 to 40 minutes, or until golden
brown. Allow loaf to cool on a wire rack. Dust the cooled loaf with
confectioners` sugar, and sprinkle with the cinnamon.