1 c. raisins
1/2 c. currants
1 c. mixed candied fruit
1/2 c. toasted slivered
1 basic bread recipe
Cover raisins, currants and fruit with cognac for 1
hour. Drain; mix with nuts and knead into bread dough. Cut
dough in half; roll each piece into an oval 1/2 inch thick.
Fold over almost in half, so bottom edge extends beyond top.
Lightly roll to set. Place on buttered baking sheet; allow to
rise until puffy. Brush with melted butter. Bake at 375 degrees for
45 minutes until golden brown. Brush again with melted butter
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