Steep a black tea bag (or two) in 1-cup of hot water. Let the bag steep for as long as it takes for the liquid to cool down, remove the tea bag and squeeze the liquid saturating the bag back into the cup. OPTIONAL: Add ⅓-cups of whiskey (or brandy), and up to 3 tablespoons of rhubarb-flavored liquor. Pour over the dried fruit (not the candied orange peel) and refrigerate overnight or at least 8 hours.

Measure out ¾-cups of milk and microwave until lukewarm to the touch, not hot. Stir in two teaspoons of granulated sugar and two teaspoons of active dry yeast and stir to dissolve that sugar. Allow that yeast to stand for 15 minutes while the yeast begins to bloom.

In the bowl of a stand mixer fitted with the dough hook attachment, add flour, remaining sugar, spices, and sea salt. Make a shallow well in the center and pour in the cooled melted butter, one large egg, lemon zest, and the fully bloomed yeast mixture. On medium speed, mix flour and other ingredients until a dough ball forms. Use the dough hook to knead the soft dough until everything is just combined.

Drain the fruit reserving the liquid. Cover with plastic film and set aside. Add the fruit to the dough and knead on low speed until the fruit is well distributed, about 1 to 2 minutes.

Scrape down the sides of the bowl and loosely place a piece of plastic wrap or dampened clean tea towel over the top of the bowl. Turn your oven light on but leave the heat off. Place the bowl in the oven for 2 hours or until the dough has doubled in size.

Cut a large piece of parchment paper to fit your loaf pan. Punch the dough down and allow it to gently roll right out of the bowl and into the loaf pan. Replace the piece of loose film and place back into the oven with only the light on to allow for a second 1-hour rise or until doubled in size.

Remove the risen loaf from the oven while you preheat it to 350°F. Bake the loaf for 50 minutes center rack, turning halfway through the bake to promote even baking. Use a wooden pick to test for doneness.

WHILE THE LOAF IS HOT grab a pastry brush and begin slowly basting the top all over with the reserved liquid. Let the bread cool. Slice and toast and serve or simply slice and serve.