Dissolve yeast in warm milk until creamy (about 10 minutes).
Combine yeast with egg, white sugar, salt, butter and 2 cups bread flour; beat well. Add remaining flour ¼ cup at a time, stirring well.
When dough pulls together, turn onto lightly floured surface and knead in the fruit. Continue to knead until smooth.
Oil a large bowl and place dough in it. Cover with damp cloth until risen to double the original size.
Grease a baking sheet and deflate dough (‘punch down’) and turn out onto floured surface. Roll marzipan into a rope and place in centre of dough.
Place loaf, seam side down, on greased baking sheet.
Cover with damp cloth and rise again to twice the size.
Pre heat oven to 175 C and bake for 10 minutes. Reduce heat to 150C and bake for 30 – 40 minutes.
Cool on a wire rack and dust with icing sugar and cinnamon before serving.
This bread keeps in a tin for weeks. We are often eating it at New Year! It toasts very well.