Ingredients
2 packages (1/4 ounce each) active dry yeast1/2 cup warm water (110° to 115°)2 large eggs, room temperature3/4 cup 2% milk1/2 cup sugar1/4 cup butter, softened2 teaspoons salt2 teaspoons grated lemon zest1 teaspoon ground cardamom4 to 5 cups all-purpose flour1/2 cup chopped blanched almonds1/4 cup each chopped candied citron, orange peel and red cherries1/4 cup raisins
Preparation
In a large bowl, dissolve yeast in warm water. Add the eggs, milk, sugar, butter, salt, lemon zest, cardamom and 2 cups flour. Beat until smooth. Beat in the almonds, citron, orange peel, cherries and raisins. Stir in enough remaining flour to form a soft dough (dough will be sticky).
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Shape into two loaves. Place in two greased 8x4-in. loaf pans. Cover and let rise until nearly doubled, about 30 minutes.
Bake at 350° for 40-45 minutes or until golden brown. Remove from pans to wire racks to cool.
