Rustic Christmas Bread

In a bowl, mix the dry dough ingredients: all-purpose flour, sugar, salt, and fresh yeast (or dry). Add the lemon zest and cinnamon and mix well to incorporate.

Add the butter (or margarine) to the mixture, and then gradually add the milk while kneading the dough.

Transfer the dough to a clean counter and knead for about 10 to 15 minutes until smooth and developed. The dough should be soft but not sticky.

Place the kneaded dough in a greased bowl, cover with plastic wrap, and let it proof in a warm place for approximately 1 hour, or until doubled in volume.

While the dough rises, mix the filling ingredients: light and dark raisins, nuts, and chopped chocolate (or chips). Add a small amount of all-purpose flour to help distribute and prevent them from sinking.

After the first proofing, gently roll out the dough and spread the entire filling over it. Fold and lightly knead, incorporating the fruits and chocolate into the dough.

Divide the dough into two parts (or shape as desired, for one large loaf or a braid). Grease and flour the loaf pan.

Place the shaped bread in the prepared pan, cover again with a cloth, and let it rise for another 1 hour or until almost tripled in size.

Bake in a preheated oven at 350°F (180°C) for about 20 to 30 minutes, until the bread is nicely browned and cooked through.

After baking, remove the loaves from the oven and let them cool completely. Once cool, dust the top with confectioners' sugar (or sifted granulated sugar) to finish.