Directions

1 In a small bowl, dissolve yeast in warm milk. Let stand
   until creamy, about 10 minutes.
2 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, sultana raisins, dried cherries and
   citrus peel. Continue kneading until smooth and supple, about
   8 minutes.
3 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.
4 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 F (175 degrees C).
5 Bake in the preheated oven for 10 minutes, then reduce
   heat to 300 degrees F (150 degrees C) 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.

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