Instructions: To get the proper rise and shape, you have to use the proper pan - Bernard Clayton in his Complete Book of Breads states that you must determine the total amount of dough by either weight or volume and then use the following:

PAN SIZE VOLUME WEIGHT

Large 9 x 5 x 3 3 cups 2 lbs

Medium 8 x 4 x 2 2 1/2 cups 1.5 lbs

Small 7 x 3 x 2 1 1/2 cups 1 lbs

Mini 5 x 3 x 2 3/4 cups 1/2 lbs

sub-mini 4 x 2 x 1 1/2 cup 5-6 oz

Makes one large and six babies [to give away!]

Combine 2 cups of flour and all but the fruit in a bowl and beat with a wooden spoon or in mixer for 2 minutes. Add the rest of the flour slowly until it cleans the sides of the bowl. Knead for 10 minutes, occasionally throwing it down hard to break bubbles. Let it rise at room temp in a greased bowl covered with plastic wrap for approx. 1 1/2 hours or until doubled in volume. Divide into two and knead briefly. Make one large round loaf and place on a baking sheet and cover with wax paper. Make six small loaves and place in muffin tins

[dough should nearly reach top of tin] and cover with wax paper - let rise until doubled, about an hour. Preheat for 20 minutes at 350 degrees. Bake the large loaf 35 minutes or until golden and the muffin loaves 20 minutes [you all know the thumping trick] - remove to rack to cool and frost, decorating the large with the fruits and the small with a walnut half each -

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