Review of last recipe (photo above) - Back from vacation and needing to make pierogis even though I really wasn't in the mood to eat them.  Because the blog must move on...  I made a half recipe, and found that that it made 14 pierogis.  And again, made too much filling (maybe I'm not stuffing them full enough?) and didn't make what should have been 1/4 recipe of each filling.  Not impressed with my edge rolling ability; needs to be refined and by that I mean less dough, but they are perfectly delicious pierogis.  Always thought I preferred the sauerkraut, because the addition of salt pork is just fabulous, but the potato cheese filling is also quite good!

TODAY'S RECIPE - CURRIED CHICKEN SALAD WITH APPLES ON SPICED
                                          FRUIT BREAD
Give me a break ... not just making chicken salad but a yeast bread, as well.  It's just that the last recipe was labor intensive, and I wanted something easier.  Ok, it does sound delicious ...  NOTE:  The recipe makes two 9" x 5" loaves and about 5 cups of chicken salad.  Will most likely be halving the recipe when I make it.

Spiced Fruit Bread
2 cups warm milk (105 - 115 degrees)
2 tbsp sugar
1 envelope dry yeast
2 bananas, mashed (1 cup)
1 cup raisins
1/4 cup (1/2 stick butter), melted
grated peel of 2 oranges
2 tbsp cinnamon
1 tbsp salt
5-6 cups bread flour or unbleached all purpose flour
1 egg
1 tbsp milk

Oil large bowl and set aside.  Pour 1/2 cup wam milk into another large bowl.  Add sugar and yeast and stir until dissolved.  Let stand until foamy, 5-10 minutes.  Blend in 1 1/2 cups warm milk, bananas, raisins, melted butter, orange peel, cinnamon and salt.  Using a wooden spoon, stir in flour 1 cup at a time until dough can be kneaded.  Turn dough out onto floured surface and knead until smooth and elastic, about 10-15 minutes, adding remaining flour as necessary.  Transfer dough to oiled bowl, turning to coat entire surface.  Cover with damp towel.  Let stand in warm draft-free aread until doubled, about 1 1/2 hours.

Grease two 9" x 5" loaf pans.  Punch dough down and knead lightly.  Divide dough in half.  Shape each half into loaf and transfer to prepared pans.  Cover with damp towel.  let stand in warm draft-free area until doubled, about 35 minutes.

Preheat oven to 375 degrees.  Blend egg and remaining 1 tbsp milk in a cup.  Brush tops of loaves with egg mixture to glaze.  Bake until loaves sound hollow when tapped, about 50 minutes.  Turn out onto racks to cool completely before slicing.

Chicken Salad
3 cups chopped cooked chicken
1 large red apple, cored and finely diced
1/2 cup plain yogurt
1/3 cup mayonnaise
2 tbsp plus 2 tsp fresh lemon juice
1 tbsp curry powder to taste
1/3 cup chopped fresh parsley
1/4 cup grated onion
salt and pepper

crushed peanuts
Boston lettuce

Combine chicken and apple in large bowl.  Blend yogurt, mayonnaise, lemon juice and curry powder in small bowl.  Add to chicken mixture and toss to coat.  Stir in parsley, onion and seasoning.  Cover and chill until ready to serve.

Spread slice of bread with chicken salad.  Sprinkle with peanuts and top with lettuce and second bread slice.